The best thing about winter is enjoying summer harvests!
By using ground flax seed instead of egg also makes this recipe vegan!
In saying that, you may use whatever grains you want, making flour truly “gluten free” if you wish by omitting oats and rye for other gluten free grains.
In this recipe I have also added home made quinoa flour for an added nutty flavour!
Yield: approx 12 pancakes
1 c unsweetened apple sauce
2 T ground flax seed
1/2 c almond milk 1 3/4c water
1 T psyllium husk flakes
Stir into the wet batter:
1 tsp baking soda
1/2 tsp clove
1/2 tsp cinnamon
dash himalayan salt
1/4 c saskatoon berries (dried, fresh or frozen)
1/4 c raspberries (dried, fresh or frozen)
1 1/2 c home milled flour
1/2 c quinoa flour
1/4 c raw pumpkin seed
1/4 c roughly chopped roasted almond
1/2 c unsweetened shredded coconut
Heat skillet on medium heat adding
1 T avocado oil or coconut oil.
Let oil heat slightly before scooping batter into skillet.
Flip pancakes when the edges become golden brown; bubbles form in dough, and when you
can easily move the pancake with your spatula. If they are not ready to flip, the batter will still be too soft to move.