1cupPamela's Gluten-free Pancake and Baking mix(if you don’t have Pamela’s baking mix you can use 1 cup rice flour, 1/2 tsp baking powder)
1egg or egg substitute
2tbsporganic coconut oilor another healthy oil made for high heat
3/4cuprice milkor whole milk if you tolerate dairy
Optional veggie boost:
1/2cupcooked sweet potato(you may need to use a little more milk if you add the sweet potato)
Instructions
Pre-heat oven to 250 degrees (you will use the oven to keep the pancakes warm)
Combine Pamela’s baking mix and milk in a bowl. Add shredded veggies and egg. Mix to combine. Add more milk as needed until you create a consistency similar to pancake batter.
Scoop out a little bit of the veggie batter with a spoon and place on pancake griddle. Cook 3 minutes per side on medium heat.
Top with yogurt, ground flaxseeds and maple syrup!