Gut-Friendly Blood-Sugar Balanced Pancakes

Using my favorite Bob’s Red Mill Gluten-Free pancake mix, I add a few ingredients to increase nutrient density and make them friendlier for the gut! I add clean protein powder to balance blood sugar and flax seed for soluble fiber and healthy phytoestrogens.

Makes 16 pancakes

Ingredients:

• 2 c Bob’s Red Mill Gluten-Free Pancake Mix

• 2 c milk (Adjust milk/non-dairy milk accordingly)

• 3 eggs

• 2 tbsp melted butter

• 1/4 cup fresh ground flax seed

• 2 scoops of Be Well by Kelly Vanilla Protein Powder

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Directions:

1. Preheat skillet to medium-high heat.

2. In a bowl, whisk together milk, eggs, and melted butter. Add pancake mix and whisk until smooth.

3. Add fresh ground flax seeds and protein powder to the mix. If batter is too thick, add a splash more of milk until desired consistency.

4. For each pancake, pour 1/4 cup batter onto a hot skillet. Cook until the top is bubbly, about 3 minutes. Adjust temperature as needed. Flip and cook 2 minutes more.

5. Try topping with berries for a delicious antioxidant boost!

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