Here’s another tasty breakfast recipe from Culinary Farmacy with Elisa Haggarty. I love the use of chai spice in a breakfast food – so creative!
These gluten free, dairy free, grain free pancakes are GAPS, SCD and Paleo-legal as well as diabetic-friendly.
Prep time: 10 minutes
Cook time: 10 minutes
Source: Culinary Farmacy
Ingredients
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
- 1/4 teaspoon sea salt
- 1 cup almond milk, coconut milk or hemp milk
- 4 large pasture-raised eggs
- 1 pinch dried stevia
- 1 teaspoon ground flax
- 1-2 chai tea bags
- 1/2 large apple (grated)
Directions
Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).
Add all dry ingredients together and mix well.
Combine eggs, stevia, milk/tea mixture and mix well.
Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.
Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.
See Also
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