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We’re making pancakes with chef Kristin O’Connor


  • ⅓ cup almond flour
  • ⅓ cup oat flour
  • ⅓ cup quinoa flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp ground cinnamon 
  • 2 whole eggs
  • ⅓ cup applesauce
  • ½-⅓ cup unsweetened hemp milk 
  • 1 tsp vanilla paste or extract 
  • Unsweetened chocolate chips


  • Mix all ingredients until well combined.
  • Fold in chocolate chips 
  • Warm a skillet over medium heat & spread with ghee.
  • Spoon about ⅓ cup of batter onto the pan and flip when bubbles form. Cool an additional 30 seconds – 1 min on opposite side until cooked through and browned on both sides!

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