These were made after a long session in the water. They hit the spot, and after came a nap! I played with some flour blends to keep it gluten free and we kept it vegan by using a flax egg and dairy free milk that I usually have fresh made. Play and sub with this recipe and see how you like. What really matters are the toppings!
Ingredients for Pancake Batter:
· 1/3 cup Buckwheat Flout
· 1/3 cup Brown Rice Flour
· 1 tsp baking soda
· ½ tsp salt
· 2 tsp coconut oil (melted then cooled)
· 2 tsp Honey ( you can omit to keep sugar low)
· ¾ cup Fresh Almond milk or water
· 1 egg (flax egg to keep vegan)
Mix all the dry ingredients in a bowl and then slowly mix in wet ingredients until well combined. Heat up pan with coconut oil and place 2-3 pancakes on with good spacing. Flip when bubbles form and edges become crispy. Makes 4-5 5” pancakes.
Toppings:
· Almond Butter Drizzle (heat up 2-3 tbs almond butter and 1 tbs of coconut oil and mix until smooth)
· Blueberries
· Bananas
· Hemp Seeds
· Walnuts
· Toasted Coconut