2 tbsp Super Greens powder
1 cup gluten free self-raising flour
1 tbsp coconut sugar
1 egg, lightly beaten
¾ cup nut milk of choice
Knob organic butter, melted
Combine all dry ingredients in a bowl and stir.
Whisk egg and milk together and add to flour mixture, stirring just until moist.
Heat a non-stick frying pan over medium heat. Lightly coat the pan with butter. Spoon two tablespoons of batter per pancake onto pan. Turn pancakes and cook until bottoms are lightly browned.
Dollop of Greek Yogurt & Crushed Walnuts