1 cup of arrowhead gluten free pancake mix
1 cup milk
2 heaping tbsp coconut flower
2 heaping tbsp chia seeds
3 tbsp oil of choice (I like olive)
Throw all ingredients into blender on low speed. Slowly poor oil into blender as it's mixing. Cover top and blend on high for 1 minute. Spray frying pan with cooking spray and heat on med-high. When it's fully heated (about 3 min) poor 1/4 cup mix into pan per cake. Flip when bubbly and edged begin to firm. The second side should take about half the time.
Serve with butter, maple syrup, strawberries, pomegranate seeds, or blueberries.