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Kiki's Flustered Blueberry Pancakes


 

 

These Kiki’s Flustered gluten-free Pancakes came out so divinely, there had to be heavenly intervention! Proving again Kiki’s goes with everything! Power packed and sure to get tasty reception if you serve these bad boys any time of the day! Fluster on folks! Fluster on...
Ingredients:
Bob’s Red Mill GlutenFree pancakes mix
Bob’s Red Mill Flaxseed Meal
Kiki’s Flustered Mustard - The OG
Wild Friends Classic Creamy PB
Fourth&Heart Ghee
Egg whites
Vermont Maple Syrup
Blueberries
Pecans and Banana to top

Directions:
Use Bob’s pancake recipe on the back of bag: 1 cup milk, I used Almond Milk, 2 eggs (I did 6tbsp of egg whites), 2 Tablespoons Ghee, 1.5 cups of gluten-free pancake mix. Mix all together

Then I did a 1/4 cup of flaxseed meal and 1 cup of blueberries plus 2 tablespoon of Kiki’s The OG. MIX!
Cook normally.

For the maple, mustard, PB topping:
1 tbsp of Wild Friends PB
1 tbsp of Kiki’s Flustered Mustard
1.5 tbsp of Vermont Maple Syrup
Mix and top!
This is by far one of the loveliest and tastiest meals with Kiki’s in the breakfast category! Omg I’m so stoked with this turn out!

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