Gluten, Egg and Dairy Free Pancakes

1 c. gluten free flour mix
2 scoops of collagen peptides (optional for added protein)
1 c. non-dairy milk + more to thin batter as desired (milkadamia unsweetened vanilla adds a nice sweetness) + 1 Tb apple cider vinegar (allow to sit for 7-10 minutes)
2 Tb olive oil
2 tsp baking powder
1 Tb sugar (optional)
1/4 tsp salt
1/4 c. thinly chopped rhubarb and (optional)
1/2 c. thinly chopped strawberries (optional)

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Combine the dry ingredients together in a large Pyrex measuring cup (I like to use this because it’s easiest to pour the batter out onto the skillet, but you can just use a bowl and scoop the batter out with a small measuring cup if you do not have a Pyrex).
Make a well in the center and add the wet ingredients. Mix until just combined. Allow to sit while you heat up the skillet.
Pour batter onto the skillet and if using the optional rhubarb and strawberries, quickly place approximately 1 Tb of the chopped rhubarb and strawberries on the top of the batter. Cook until sides are bubbly and firm, then flip over. Cook until lightly brown.
Serve with 100% Maple Syrup or Strawberry-Rhubarb syrup (optional – recipe below).

Optional Topping – Strawberry-Rhubarb Syrup Recipe:

Place rhubarb, sugar, and water into a small boiling pot. Allow to simmer for 5 minutes.
Add strawberries and bring back to a boil for another 2 minutes.
Allow to cool a little and then place into a blender and mix until smooth. Be careful! It will still be hot. Feel free to add more sugar or water, depending on the preference of sweetness and thickness. I prefer my syrup to be thicker and less sweeter.

Credit: Fork and Beans

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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