1 bag of Hannah’s Healthy Bakery Pancake & Waffle Mix
3 tsp beet powder
2 eggs
1/3 cup coconut oil, melted and cooled
1/2 cup + 1 tsp almond milk (or water)
2 tbsp coconut sugar (optional for sweeter pancakes)
Instructions
Preheat some coconut oil in a skillet or griddle over medium heat.
In a large mixing bowl beat the eggs. Add in the remainder of the wet ingredients (coconut oil and almond milk) and mix well.
In a separate bowl add the entire bag of Hannah’s Healthy Bakery pancake and waffle mix, beet powder and optional coconut sugar. Mix ingredients together.
Pour the dry ingredients into the wet ingredients and mix until the batter is formed.
Cook pancakes approximately 2 – 3 minutes per side or until slightly browned. The pancakes may start to bubble when they are ready to flip.
Pancakes are done after both sides are lightly browned. Serve with some maple syrup and fresh fruit.
