GLUTEN FREE CAROB PANCAKES

1 1/2 cups Red Mill Gluten Free pancake mix

1/2 cup Red Mill carob powder

1 cup almond / coconut / soy milk

2 tsp flaxseed meal

2 eggs

1 tbsp coconut oil

Put all ingredients except for coconut oil in a bowl. Mix thoroughly until smooth. Place a tablespoon of coconut oil in pan to coat, then pour batter to make four-inch round pancakes (size of a CD) on low to medium heat. Cook for a few minutes. When you can get a spatula under the pancake and feels solid, flip the pancake. Cook for another minute or two. When completely cooked, take off heat and put on a plate.

BERRY SAUCE

1 cup frozen berries (mixed or one of your choice)

1/2 cup almond / coconut / soy milk

Put frozen berries in a food processor with milk and blend. If too thick, pour more milk until you reach your desired consistency.

Pour over pancakes, and drizzle with honey and sprinkle with cinnamon and nutmeg. Ta da!

Yields six pancakes

PER PANCAKE – Total Calories: 201

Total Fat 5 g

Saturated Fat 1 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 2 g

Protein 7 g

Carbohydrate 33 g

Dietary Fiber 6 g

For more nutrition information about this recipe, click here: Gluten Free Carob Pancakes & Berry Sauce