Nourishing Gluten Free Pancakes
By: Shoshanna Levy
Published: Saturday, August 27, 2011 - 1:56pm

Ingredients




1/2 cup brown rice flour
1/2 cup buckwheat flour
1 egg
1 cup filtered water
1/4 cup coconut oil
1/4 cup sunflower seeds
1/4 cup soaked almonds
ghee or coconut oil for cooking
Topping
1/2 cup berries
1 banana
filtered water to cover fruit
1 tsp Himalayan salt
1-2 tsp cinnamon
optional: cardamom
tahini
Unsweetened shredded coconut
**I doubled the recipe.

Preparation

1 Pancakes: 2 Mix flours, egg, coconut oil, water, nuts and seeds in a bowl. 3 Heat up skillet and add oil. 4 Use tablespoon to put into pan. 5 Flip once cakes bubble. 6 repeat until done. 7 For crsipier cakes, keep adding oil. 8 Topping: 9 Put fruit, water, salt, and cinnamon in a pot. 10 Cook on medium heat until sauce reduced. 11 When pancakes are done, spread tahini, add topping. Then sprinkle the shredded coconut on top.