Gluten-Free Vanilla Flax French Toast
- 2 pieces Gluten-Free Multigrain Bread
- 1 egg
- ¼ cup skim milk
- 1 – 2 Tbsp Carrington Farms Organic Milled Flax Seeds
- ½ tsp vanilla
Whisk egg, milk, flax and vanilla together. Heat sprayed pan over medium heat. Place bread in egg mixture and coat both sides. Place bread in hot pan and cook for about 3 minutes per side or until golden brown. Serve with yogurt, fresh berries or syrup!
Maple Cranberry Granola Pancakes
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- ¼ cup Viki’s Cranberry Maple Granola
- Maple syrup for topping
In a large mixing bowl, blend flour, sugar, baking powder, baking soda and salt. Using a whisk or hand held mixer, whisk in buttermilk and egg until well combined and smooth. Stir in the melted butter. Heat a non-stick pan or griddle over medium heat. Using a ¼ cup measure, pour pancake mix to cook. When pancake is golden brown, flip and cook other side. Keep warm in a 275° oven. To serve stack a few pancakes and top with maple syrup and Viki’s Cranberry Maple Granola.
If you enjoyed the recipes, let us know in the comment’s section.