Celebrating Mother’s Day with a delicious stack of fluffy paleo pancakes made from a mix, almond milk, eggs, and vanilla bean ghee, topped with blueberries and enhanced with brain octane sauce.
1: Mix the paleo pancake mix with almond milk and eggs.
2: Heat a skillet and add some vanilla bean ghee.
3: Pour the pancake batter onto the skillet and cook until bubbles form.
4: Flip the pancakes and cook until golden brown.
5: Top with blueberries and drizzle brain octane sauce before serving.
