Nourishing Gluten Free Pancakes
1/2 cup brown rice flour
1/2 cup buckwheat flour
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
1/2 cup berries
filtered water to cover fruit
1 tsp Himalayan salt
1-2 tsp cinnamon
Unsweetened shredded coconut
**I doubled the recipe.
Mix flours, egg, coconut oil, water, nuts and seeds in a bowl.
Heat up skillet and add oil.
Use tablespoon to put into pan.
Flip once cakes bubble.
repeat until done.
For crsipier cakes, keep adding oil.
Put fruit, water, salt, and cinnamon in a pot.
Cook on medium heat until sauce reduced.
When pancakes are done, spread tahini, add topping. Then sprinkle the shredded coconut on top.