We first collaborated with Meg at our wellness series with NAKED Retail and fell for her CBD infused gluten-free, dairy-free Cacao + hazelnut squares, when CBD infused treats were still a thing.
This week she has released her first at-home recipe, a baker by instinct Meg doesn’t usually measure out her recipes but since she (and everyone) has a whole lot more time due to isolation she’s gotten her measurements together and shared a kick-ass pancake recipe with us.
Gut friendly + refined sugar-free + dairy-free + egg-free (if you wish) + totally delicious.
1/2 cup desired GF flour mix (today mine is a blend of buckwheat + quinoa)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla powder
1/2 teaspoon cinnamon
1 tablespoon torn fresh sage
WET (whisked together)
1/4 cup coconut milk
1/2 mashed banana
1 pasture-raised farm-fresh egg OR a flax egg
2 tablespoons maple
1 teaspoon apple cider vinegar
*coconut oil for cooking
Sift your flours, add spices, + add as much of the wet mix that’s needed so your batter is runny enough but still globby (that’s a word).
feel free to add more coconut milk or banana if it’s too globby.
Heat pan to low/medium heat add coconut oil + wait for it to lightly sizzle. dollop batter in circles + wait for bubbles to form + pop. now flip. (approx 2 - 3 mins in each side)
Serve with anything in your quarantine kitchen; sprouted seeds, maple, honey, cold-pressed oils, nuts, coconut yoghurt.. GO WILD