Saturday, December 5, 2015

Healthy Gluten-free Pancakes

Healthy Pancake ~ Nutrient Dense 


1 cup of frozen berries or fresh 
2 tablespoon chia seeds
1 cup organic spelt flour or spelt oats ( made into flour or quinoa flour) 
Pinch of Himalayan salt
1 cup of organic rice milk or 
almond milk
1 cup cashew  nuts soaked 1-2 
1 juice of a mandarin 
2 ripened bananas
2 tablespoons maple syrup
1 teaspoon coconut oil 


Put frozen berries in a small bowl and set aside 
Mix half the chia seeds  in 1⁄2 cup of water, and allow 
to sit until a gel consistency forms.
Mix gluten free flour, salt and almond milk & mandaritogether in a large 
Add soaked cashew nuts, bananas, maple syrup and 
remaining chia seeds to the processor and blend 
until smooth and creamy. Add to a bowl with other 
ingredients, slowly mix in and set aside.
Heat coconut oil in a frying pan over a low heat 
and pour in spoonfuls of the pancake mixture 
Cook until bubbles appear on the surface, 
and then flip to cook the 
other side. If you find it difficult to flip the pancake 
over use two spatula to help turn over without 
breaking them apart. Be careful as they are fragile! 
Serve with fresh blueberries or melted frozen 
berries; drizzle with maple syrup. Try a pancake stack garnishing with extra blueberries I between or coconut yoghurt


KARRATHA March  18th -20th 2016

PORT HEDLAND 20th -22nd May 2016

NZ coming soon!

SYDNEY 1 Day Retreat 14 December