Healthy Delicious Breakfast

I am so addicted to this morning breakfast that I have to share it with you.

Here is the recipe...

Dry ingredients:

1/4 cup teff flour, 1/4 cup tapioca flour, 1/4 cup steel cut oats, 1/8 tsp Celtic salt, 1/2 tsp Ceylon cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground fennel, 1/8 tsp banaba leaf extract, 1 tbls pomegranate powder, 1 tsp chia seeds, 1 tsp ground flax seeds, 1 tsp ground hemp seeds.

Wet ingredients:

1/2 cup almond milk, 2 tbls MCT oil, 8 drops of bitter melon extract, 1/2 cup chopped strawberries and blueberries mixed. 

Mix well and pour entire batter into hot skillet with 1/4 cup melted butter. Flip when edges are golden brown. Flip again to ensure both sides are golden brown. The batter bubble test will not work here. Just check for appropriate browning and center cooking. Makes one large pancake.

Top with 2 tbls pure Maple syrup or enjoy it without syrup. Both ways are delicious. No need for eggs because the tapioca flour acts as an emulsifier. (I'm not opposed to eggs, but I know some people are.)

This breakfast is great for diabetics because the banaba leaf, the cinnamon and the bitter melon all help support healthy blood sugar. The ground fennel is a natural appetite suppressant and adds a delicious slight licorice flavor. This recipe is gluten free, vegan, fiber rich and SO good!

🤤

Here it is with pumpkin instead of berries. And I have varied the berries to include raspberries instead of strawberries.