Pine Pollen Pancakes

Ingredients

• 1 1/4 cup gluten-free all-purpose flour (or a mix of almond flour and oat flour for a heartier texture)

• 2 tbsp pine pollen powder

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon (optional, for warmth)

• ¼ tsp salt

• 2 large eggs (or flaxseed eggs: 2 tbsp flaxseed meal + 5 tbsp water, let sit for 5 minutes)

• 1 cup plant-based milk (e.g., almond, oat, or coconut milk)

• 1 tbsp maple syrup or honey (optional, for a touch of sweetness)

• 1 tsp vanilla extract

• 2 tbsp melted coconut oil or vegan butter

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, pine pollen powder, baking powder, baking soda, cinnamon (if using), and salt until well combined.

2. Prepare Wet Ingredients: In a separate bowl, whisk together the eggs (or flax eggs), plant-based milk, maple syrup, vanilla extract, and melted coconut oil.

3. Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—avoid overmixing to keep the pancakes fluffy.

4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.

5. Serve: Stack the pancakes and top with your favorite toppings! Suggested options: fresh berries, a drizzle of maple syrup or honey, a sprinkle of pine pollen, or a dollop of coconut yogurt.