Recipe By: Jessica K. Black, N.D.
Make this for: Breakfast
This Recipe Makes: 2 Serving(s)
These pancakes, which have a delicious nutty flavor, offer a high amount of fiber and can be made with virtually no flour.(NOTE: blueberries are included in the analysis)
What you'll need
- 3 tbsp. raw sunflower seeds, ground fine
- 3 tbsp. raw pumpkin seeds, ground fine
- 3 med organic eggs
- 1/4 cup non-gluten oat flour (any non-wheat or non-gluten flour will do)
- 1/4 cup rice milk
- 1/4 cup blueberries (optional)
- Step 1
Combine all ingredients in a medium-sized bowl and mix well until clumps have dissolved.
- Step 2
Heat a lightly oiled skillet or griddle pan over medium heat.
- Step 3
Pour batter into 3-inch diameter circles in the pan. When pancakes begin to bubble, flip and cook on the other side for a short amount of time until lightly browned on both sides.
- Step 4
SUBSTITUTIONS: You may add berries or other fruit to this recipe. If the fruit is frozen, the batter has a tendency to clump around it; the pancakes still turn out fine.
- Fat: 3
- Meat/Meat Substitutes: Lean: 2
- Carbohydrate: 1 1/2