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.