Citrus Olive Oil Pancakes – Serves 2-3

INGREDIENTS:

1 Cup Pamela’s GF Baking Mix

1 large organic egg

3/4 cup almond milk (or 1/4 cup more if you prefer thinner pancakes)

2 tablespoons extra virgin olive oil

1 tablespoon grated organic orange zest (no grater in the kitchen, so we finely julienned slices of peel.)

1 cup finely diced or sliced fresh strawberries

1/2 cup finely chopped toasted walnuts or almonds

Maple syrup and plain greek yogurt

DIRECTIONS:

1. In a medium bowl combine the baking mix, egg, almond milk, olive oil, and orange zest. Whisk to blend.

2. Preheat a skillet over a medium high heat. Add a little olive oil and cook the pancakes, flipping when small bubbles pop on the first side.

3.  Top the pancakes with strawberries, chopped nuts, and yogurt, and drizzle with maple syrup.

Note: not everyone likes or can eat yogurt, so skip it if you prefer. Also while we seriously doubt there will be any left over, batter will keep covered in the refrigerator for up to two days. Also if you like this flavor profile try one of our most popular recipes: Citrus Olive Oil Cake.

Four inch pancakes off the griddle

Diced strawberries and chopped walnuts

Decorating the pancakes

Adding the maple syrup

Ready to eat

First bite