Everyone loves breakfast, so I want to share my gluten free pancake recipe! I love pancakes because they are so quick and easy to make in the morning or even for a late-night snack. You can add anything you have to give them an extra umph of goodness, but recently banana and chocolate chips have been my favorite combination of deliciousness. My secret ingredient is Kelapo coconut oil and spray as it adds an extra level of healthy sweetness. 

Ingredients 

2 cups gluten-free pancake mix 

1 1/2 cups milk 

2 Tablespoons Kelapo Coconut Oil 

2 eggs 

Kelapo coconut oil spray, to grease griddle 

1 sliced banana 

½ cup of blueberries 

Directions 

1. Mix together the pancake mix, milk, Kelapo Coconut Oil and eggs. The batter might be a little lumpy. 

1. Spray a griddle or pan with coconut oil cooking spray and heat over medium heat. Once heated pour pancake batter on griddle as big as you would like the pancakes to be, around 1/4 cup of batter.  

1. Push sliced bananas and blueberries into tops of pancakes while other side cooks.  

1. Flip once bubbles start to form on the top and edges begin to look a little cooked. Cook until golden brown.  

1. Top immediately with Kelapo Coconut Oil and maple syrup. Serve with bacon and eggs for a filling weekend breakfast. Enjoy!