The holidays are all about eating tons of nourishing, beautiful food and celebrating with friends and family. This is a beautiful time to shift into slow mornings together with stacks of these buttery pancakes topped with superfood honey.
This recipe is insanely simple because of Bob Red Mill’s Gluten-Free Pancake Mix. I also subbed in almond milk and coconut oil instead of regular milk + oil (it’s THAT easy to make healthy substitutions). Finally, I added a touch of our Fall Vibes Superfood Blend (limited supply left in stock!) for the pumpkin flavor because I’m obsessed and topped with our Berry Bee Honey instead of maple syrup which makes this stack extra sweet and extra nutritious! Perfect for the family to enjoy.
These cakes were so thick and tasty - you're going to want to make them all week long!
1 tbsp coconut oil
¾ cup almond milk (or milk of your choice)
1 tbsp Fall Vibes Superfood Blend
Drizzle of Berry Bee Honey
Heat a lightly greased pan over medium heat. Mix all ingredients in a bowl until just combined and then pour ¼ cup portion into pan. Cook until bubbly, then flip and cook until done, about 2-3 minutes per side. Serve while hot and top with a drizzle of Berry Bee Honey and your favorite granola.
I can’t wait to see your gorgeous brunch pics! Please share them with me on Instagram with #MyPhilosophie and #PhilosophieSuperfoods!