Seed Pancakes

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.

Method:

In a large bowl mix one cup of seed flour with other dry ingredients

add enough Almond/Soy/Rice milk or water to make a thin batter (batter thickens after sitting for a couple of minutes)

Heat fry pan and add a little coconut oil and pour a thin layer of batter mix. Flip pancakes when bubbles rise. Serve with whipped topping.

This combination of seeds guarantees a good intake and ratio of essential fats.

Note: Using healthy fats to burn (for energy) is a better fuel than burning sugars, which cause more fermentation and lactic acids.

Make sure you start with very fresh organic raw seeds and nuts
 

Ingredients:

Seed Flour Mix

• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1/4 cup raw sesame seeds
• 1/2 cup raw flax seeds

Pancake Mix

• 1 cup seed flour
• 1 cup millet or spelt flours, or a combination of other (quinoa, amaranth or buckwheat)
• 1/2 tsp. baking soda
• 1 tsp ground sea Salt
• coconut oil for cooking

Whipped Topping

• 1/2 carton soft tofu
• 1/3 cup coconut milk
• vanilla (fresh from pod)
• 1/8th tsp. green Stevia powder
• 1 Tbl. fresh lemon juice

       Whip in blender and serve over seed pancakes.
       Keep cold in fridge YUM!!

This recipe can be found on page 303 of Dr Robert and Shelly Young’s book-the pH miracle for weight lossplus lots of other great recipes.