Seed Pancakes
This combination of seeds guarantees a good intake and ratio of essential fats.
Note: Using healthy fats to burn (for energy) is better fuel than burning sugars, which cause more fermentation and lactic acids.
Make sure you start with very fresh organic raw seeds and nuts
Preparation: Measure out seeds and mix together:
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/2 cup raw flax seeds
In a coffee grinder, grind the seeds to flour in 1/3 cup batches. (or grind all at once in your Vita Mix blender to flour)
Measure out one cup and put in a bowl for the pancake recipe. Store the rest in fridge or freezer for another time.
Ingredients:
1 cup seed flour
1 cup millet or spelt flours, or a combination of other (quinoa, amaranth or buckwheat)
1 & 1/2 tsp. baking soda
1 tsp. ground sea Salt
optional: 1/16th tsp. Stevia a natural sweetener derived from the herb stevia.
Soymilk (unsweetened) or water to make the right consistency (batter thickens after sitting a couple of minutes)
Directions: Pour or spoon batter into a fry pan and cook in Olive, Coconut, or Grapeseed oil, on both sides. Buckwheat Pancakes
variation: Use 2 cups of buckwheat (made from raw buckwheat kernels) for the flour and follow same directions for seed pancakes.
Anything Pancakes- Any combination of flours (seed, nut, grain, bean) follow same directions for seed pancakes.
Pancake Whipped Topping
1/2 carton soft tofu
1/3 cup coconut milk
vanilla (fresh from pod)
1/8th tsp. white Stevia powder
1 Tbl. fresh lemon juice
Whip in blender and serve over seed pancakes.
Keep cold in fridge YUM!!!!!!!!!!!
Donated by Linnette Webster
This recipe can be found on page 303 of Dr Robert and Shelly Young's book- the pH miracle for weight loss plus lots of other great recipes.
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