Spirulina Pancake Cereal
Ingredients
- 1 3/4 cup almond flour
- 2 tbsp tapioca flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup almond milk + 1 tsp apple cider vinegar
- 1 tbsp blue spirulina powder
Preparation
Make your buttermilk and set it aside
Mix your dry ingredients in a small bowl
Use a separate bowl to beat eggs and then add the remaining wet ingredients
Whisk well
Combine the contents of both bowls to make the pancake mix
Stir until the batter reaches a silky-smooth consistency
Warm your non-stick pan at medium heat
Brush it with non-stick cooking spray/coconut oil
Scoop out your mini-pancakes with a spoon
You may use a squeeze bottle/zip-lock bag (with a cut corner) to pour the pancake batter into the pan
Always leave space between each mini-pancake to prevent them from mixing into each other
Cook until the pancakes start to bubble and then flip them
If they’re golden brown, resume cooking for 30 secs (or 1 min)
Shift them to a bowl when they turn dull golden
Drizzle and douse them with maple syrup or honey