Seed Pancakes with Coconut Whipped Topping

October 16, 2017 • Recipes, Breakfast

Seed Pancakes with Coconut Whipped Topping: 

(Note: make topping night before you plan on making pancakes).

  • ¼ c. sunflower seeds
  • 2 c. raw buckwheat
  • ¼ c. raw sesame seeds
  • ¼ c. raw flaxseeds
  • ¼ c. raw pumpkin seeds
Pancakes W Cream

Blend above ingredients in a vitamixer or coffee grinder, but not long enough that the powder becomes moist!

Then add:

  • 1 ½ tsp. baking soda
  • water or almond milk to desired consistency
  • 1 tsp. real salt
  • 1 tsp. vanilla

Mix with potato masher or a whisk.  Cook in non-stick skillet with coconut oil (instead of oil or butter).  Note:  The trick to these pancakes is to only grind the seeds in the coffee grinder just long enough to become a fine powder – if you grind it too long, the powder will to turn wet, like a seed butter, & make the pancakes gummy & not cook properly, so don’t over-grind!

TOPPING:

  • 1 c. thai coconut meat w/ some of its water.
  • juice of 1 lime or lemon
  • 1/8 tsp raw green stevia or coconut sugar

*blend & let sit in fridge overnight to thicken.  Make pancakes next day & serve.