SUNDAY MORNING WITH PAMELA
Pamela’s gluten-free pancake mix, that is. Pancakes and pumpkins were on my mind when I woke up this morning. And the freezing temperatures in Nashville kept me indoors to creatively conjure a meal from the cupboard. I opened the door to find a bright yellow bag of Pamela’s Gluten-Free Pancake Mix staring at me. I was thrilled!
My next mission was to create a simple “butter” to enjoy over my hot cakes. I had a can of organic pureed pumpkin and some plain coconut milk yogurt on hand. I was set. This combination created a delicious flavor, rich creaminess and a boost of nutrition that sealed the deal. I added some vanilla extract, cinnamon, and seeds bursting with protein, fats and minerals, mixed it all together, and volia! Tasty pancakes in a flash. Thanks Pamela!
The Goods: Pancakes
- 1 cup Pamela’s Gluten Baking and Pancake Mix
- 1 large egg
- 3/4 cup of water
- 1 Tbsp coconut oil
- 1 Tbsp chia seeds
- 1 Tbsp ground flax seeds
Mix all ingredients until the lumps are gone. Cook lightly on griddle on medium-low and flip once. Makes 6 – 4 inch pancakes.
The Goods: Pumpkin Coconut “Butter”
- 1/2 cup organic pumpkin puree
- 1/2 cup or more SO Delicious Plain Cultured Coconut Milk Yogurt
- 1 tsp vanilla extract
- pinch of cinnamon
Combine pumpkin, coconut milk yogurt, vanilla, cinnamon in a bowl and mix well. Add a dollop of “butter” to your pancakes, nuts and seeds if you wish and enjoy. YUM!