Gluten-Free Pancakes

Ingredients:

• 2 cups old-fashioned oats
• 2 cups cottage cheese
• 2 cups eggs
• 2 bananas
• 2 tsp baking powder

Directions: 

1. Plug in griddle to heat.
2. Blend the oats to a fine powder in a high-speed blender. Add the rest of the ingredients & blend well.
3. Butter the griddle & pour pancake mixture into small circles.
4. Cook each side for about 3-5 minutes or until golden brown.
5. Serve with desired toppings.

PB Drizzle

Ingredients:

• 3 T. Pressed Peanut Flour
• 1 T. Gentle Sweet (or sweetener of choice)
• 2 ½ T. unsweetened almond milk
• 1/8 tsp Vanilla Extract
• 2 large pinches Mineral Salt

Directions:

1. As your waffles cook, stir the PB drizzle ingredients into a small bowl & enjoy on top of pancakes.

Breakfast Casserole

Ingredients:

• 1 bag fresh brussels sprouts
• 2 medium sweet potatoes
• 2 T. avocado oil
• 1 onion
• 5-6 baby mushrooms
• 1 lb. sausage
• 2 handfuls fresh spinach
• 1 dozen eggs
• ¼ cup Nutritional Yeast
• ½ cup Almond Milk
• Salt & Pepper to taste

Directions:

1. Line a 9x13 with parchment paper and preheat oven to 350.
2. Cut up brussels sprouts and sweet potatoes to desired consistency. Drizzle with avocado oil, salt & pepper & bake for 30 minutes.
3. In the meantime, brown your sausage with chopped onion and diced mushrooms.
4. Crack your eggs into a big bowl, add spinach, nutritional yeast, milk and salt & pepper & whisk.
5. Once the veggies have cooked a little, take them out of the oven. Layer with sausage mixture & then egg mixture. Give it a little stir.
6. Finish baking the eggs at 350 for 20-25 minutes.