A gluten-free and paleo super fluffy pancake stack made with Bob's Red Mill pancake mix, almond milk, pasture-raised egg, and topped with homemade blueberry and MCT oil.
1: Prepare the pancake batter using Bob's Red Mill paleo pancake mix, almond milk, and the pasture-raised egg.
2: Cook the pancakes in a skillet until bubbles form, then flip to cook the other side.
3: Serve the pancakes stacked.
4: Top with the homemade blueberry sauce mixed with MCT oil.
