I am an avid lover of pancakes! There’s so many ways you make them, but in all my years I have never had a pancake quite like this. It literally is a pan cake. And om namah shivayah is it good!
2 cups Pamela’s Gluten Free Pancake Mix
1 tbsp Vanilla Extract
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Himalayan Pink Salt
3 tbsp water
1 jar of your favorite jam
1/2 cup almond butter
1 carton Blueberries
Take out a large bowl and begin to mash bananas with a fork. Add in Pamela’s Pancake mix (save’s you a huge chunk of time!) and mix well. The bananas pancake mix should create a fairly doughy consistency. Add in vanilla extract, cinnamon, nutmeg, salt, and water. Stir well.
Oil up a pan with coconut oil and turn on medium/low heat. Pour roughly 1/2 cup of pancake mixture in the pan and place blueberries on top. When the heated batter begins to boil and the bottom has turned golden, flip your cake. Begin to make your cake once both sides are golden an cooked through which takes approximately 2-3 minutes on both sides. Lightly coat the top of the pancake with coconut oil and then add a layer of jam. In this recipe I used peach, which was divine! Throw another layer of the “cake” into the pan (don’t forget to add the blueberries!). Once cooked, butter with coconut oil and then add a layer of almond butter. Continue to layer your cake with alternating layers of jam and almond butter until you have used up all your batter.
Serve with maple syrup and enjoy ❤