I HAVE A VERY EXCITING ANNOUNCEMENT!

Earlier this year I joined Barlean’s Blogger Team! I first discover Barlean’s last spring at the Natural Products Expo West and I have been obsessed with the brand ever since.

One of the many reasons I’m very excited to join the team is because they’re all about being creative & healthy!

So this month in partnership with their #Brunchwithbarleans campaign I decided to create the most scrumptious gluten-free pancakes with Barlean’s Superfruit Blend & Organic Coconut Oil!

I honestly don’t think I’ve ever been so in love with a pancake! These puffy cakes are seriously out of this world & super simple to make!

INGREDIENTS

• 1/2 cup gluten free flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice
• 1 Tbsp Barlean’s Superfruit Blend
• 1/2 Tbsp Barlean’s Coconut Oil
• 1 tsp vanilla extract
• 1 egg

TOPPINGS (optional)

• ground cinnamon and/or pumpkin pie spice
• chopped bananas

INSTRUCTIONS

1. 1. To a large mixing bowl, add all dry ingredients and whisk to combine.

1. 1. Next melt coconut oil in microwave. 15 seconds should do the trick. Then add the rest of the ingredients together. Let batter rest for 5 minutes while you preheat your cooking surface.

1. 1. Preheat a large skillet on medium heat on the stove stop. You want the surface to be hot but not piping hot.

1. 1. Lightly grease your griddle with Barlean’s Coconut Oil & pour 1/4 cup measurments of batter onto the skillet. There should be 3 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry.

1. 1. Cook for 3-4 minutes more on the other side and/or golden.

1. 1. Top with bananas, syrup & pumpkin pie spice or whatever your heart desires!

1. ENJOY 🙂

If you make these pancakes, be sure to let me know! Leave a comment or take a picture and tag it #wanderlustbaker on Instagram so I can see it 😘