3 1/2 cups flour (spelt, kamut, quinoa, flax, rice)
1/3 cup Xagave
3 Eggs
3 tsp Rumford baking soda
1 1/2 tsp real salt
3 TBs Olive Oil
3 cups milk (rice, almond, goat, cow)
Pour onto hot griddle and enjoy! (cooks pretty fast)
*Blended canned peaches makes a good topper (even better with a little Xagave drizzled on too)!
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For the flour in this pancake recipe we use the "multigrain flour" combination, which is what Brandon used on the night.
ReplyDeleteThat recipe makes two batches of pancakes. When you save the rest of the flour just remember to use it within 3-4 days or it starts to lose its nutritional value! KL
p.s. remember to sign your name on your comments so we all know who is talking! :) Thanks!
Thanks for that info KL, I was about to grind it all up tonight.
ReplyDeleteAnd thank you Jessi for making these for us.... yummy!!! I am seriously surprised how delicious they are and the kids were begging for more! This will be a regular for us. BTW (By the way) when Jess made these we used EnerG Egg Replacer pwdr and it worked perfectly! So, for the rest of you Vegans out there, that works nicely.
Joelle