When it comes to Sunday mornings with Tanner, we love to take it slow; slow cooking in the kitchen, slow to get dressed, slow to turn off music or the TV, and slow to get out of bed and end snuggle time. Since I co-parent, that means every other Sunday Tanner is with his dad, so I truly cherish our “slow” Sundays after a really long work week and a Saturday that went by way too fast.

So, today, I asked what he wanted for breakfast, and he said, “CHOCOLATE CHIP PANCAKES!” Admittingly, I forgot to add chocolate chips to the first batch 🙈, so these are delish with or without choco chips! Hope you enjoy this new recipe as much as we did!

Gluten-Free Sunday Morning Healthy Berry Pancakes

ingredients:

• 1 C gluten free baking flour
• 1 C gluten free oats
• 1 C coconut cream
• 1/2 C unsweetened vanilla coconut + almond milk blend
• 1/4 C fresh tangerine or orange juice
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch pink Himalayan sea salt
• 2 tablespoons Chosen Foods avocado oil
• 1 tablespoon Bee Keeper’s raw honey
• 3/4 C coconut sugar
• 2 tablespoons ground flax seeds
• 2 tablespoons ground chia seeds
• 2 eggs or 1/2 cup unsweetened applesauce
• 1/2 teaspoon ground cinnamon
• 3/4 C fresh blueberries and blackberries
• Optional, 2 tablespoons Enjoy Life chocolate chips [dark or semi-sweet]

directions:

1. Using an electric skillet, heat to 250 degrees F
2. In a large mixing bowl, add all dry ingredients and mix
3. Add wet ingredients into bowl and mix everything together
4. Add fresh fruit to batter and mix until well blended. If adding chocolate chips, add now, or, only add to half the batter after making half the pancakes first without
5. Spray skillet with coconut oil
6. Using a spoon, spoon about 1/4 C servings of batter onto warmed skillet
7. Flip pancakes about every minute, or until sides are lightly browned
8. Continue flipping pancakes until cooked all the way through, and serve!
9. E N J O Y