By Fredrica Syren:
This pancake recipe is by far my kids’ favorite. None of them are gluten intolerant, but since their dad is and I’m vegan, I was determined to create a recipe we all could enjoy. These pancakes are filled with nutrients and protein, and taste best with fresh berries and our homemade dandelion syrup. Because they are a healthy version of pancakes, we eat them a few times a week.
- ¼ cup raw sunflower seeds
- ½ cup sesame seeds
- ¼ cup hemp powder or raw hemp seeds
- ½ vanilla bean
- 1 pinch of salt
- ½ cup gluten free flour
- ½ cup almond flour
- 2 tsp. baking powder
- 1 Tbsp. coconut oil
- 1 Tbsp. agave nectar
- 1 cup almond milk (add more if batter is too thick)
Mix sunflower, sesame and hemp seeds in a food processor or with a mixer until they’re flour. Pour into a mixing bowl. Use a sharp knife to split vanilla bean open lengthwise. Scrape out seeds and add to seed flour. Add salt, both flours and baking powder. Mix well. Add milk, agave and oil, and blend. Add more milk, if needed, until you have a nice batter that’s easy to stir. Pour ¼ cup of batter onto a hot pan or griddle. Flip when batter is bubbling and bottom is slightly brown.
