Grain-Free Pancake Pot Pie

Grain-Free, Gluten-Free 6 Servings

INGREDIENTS:

1 Tbsp avocado/olive oil 1/2 cup celery, diced 1/2 cup onion, diced 1 tsp Italian seasoning 1 tsp garlic, minced 1 package Purely Elizabeth Grain-Free Pancake Mix 4 Tbsp vegan butter 1/4 cup vegetable broth 1/2 cup unsweetened almond milk 1 Tbsp nutritional yeast

DIRECTIONS:

Preheat the oven to 350 F. In a large skillet over medium heat, add the oil, celery, onion, Italian seasoning and minced garlic. Saute until the onion and celery are translucent, about 5-10 minutes. Meanwhile, pour the pancake mix into a medium bowl and knead in the butter until you have a crumble-like mixture, set aside. Next, add the vegetable broth, almond milk, nutritional yeast and frozen mixed vegetables to the skillet and cook over medium heat for another 5 minutes. Add a thin layer of the pancake mixture to the bottom of small bowls, mini casserole dishes or even an 8x8 baking pan. Add the filling on top and then sprinkle the remaining pancake mixture over top. Bake for 20-25 minutes.

DESSERT

DESSERT