1 1/2 cups all purpose gluten free flour
1 tsp baking powder
1 scoop Primal Mint-Berry Greens
1 tbsp ground chia seeds or flaxmeal
Pinch of salt
2 tbsp agave or maple syrup
1 tsp vanilla extract
2 cups unsweetened almond or oat milk
Coconut oil for frying
Mix dry ingredients together and add wet ingredients. Mix until thoroughly combined.
Heat a nonstick pan over medium heat. Add coconut oil to the pan.
Spoon 2-3 tbsp of batter onto the pan per pancake. (You can cook 3-4 pancakes at a time if you have a larger pan.)
Cook for 2-3mins or until bubbles begins to form then flip over. Cook on the other side for 2 mins or until golden brown.
Repeat with the rest of the batter.
Serve with toppings of your choice and enjoy!