Why not shake up your breakfast routine?
What you will need:
• ¼ cup pumpkin seeds
• ¼ cup of sunflower seeds
• ¼ cup of sesame seeds
• ½ cup of flax seeds
• 1 cup of buckwheat, spelt or other healthy flour
• 1.5 teaspoons of baking soda
• 1 tsp of Celtic salt
• Almond or rice milk
• Coconut oil
1. Start by making your seed flour:
I use a coffee grinder but any HIGH speed blender would do the trick. You can also buy a reground flax and seed mix (Linwood is a good one) but I personally enjoy making it from scratch. You just need the top five ingredients for this!
I usually only use ¼ of the seed flour for a portion and store the rest so that the next time you get that pancake craving, your halfway there!
2. Putting it all together:
Next you need to mix all the dry ingredients in a large bowl and then begin adding the non-dairy milk. Just keep adding and stirring until you get a nice thin batter.
3. Next all you need to do is cook them!
Heat your pan, add the coconut oil and pour in a thin layer of the batter when the oil is nice and bubbly. Then flip and serve when it looks just right.
Side note: Don’t flip too vigorously they can end up on the ceiling!