Grain-free Spice Pancakes

I ran out of amaranth and quinoa, so I made these pancakes. Then, I kept making them, because they are yummy.

1/3 cup flax meal (ground flax seeds)
1 cup water
1/4 cup coconut flour
1/4 cup besan aka chickpea flour
1/2 cup buckwheat flour
1/4 cup granulated sugar (sucanat, palm, or maple)
1/4 tsp pumpkin pie spice (cinnamon, ginger, cloves, nutmeg blend)
1/2 tsp cinnamon
1/2 tsp baking soda

2 tbsp organic, raw apple cider vinegar or lemon juice

organic, virgin coconut oil for skillet

1) Combine all ingredients, EXCEPT apple cider vinegar, in food-processor or with mixer.
2) Grease your skillet and preheat to a medium-low heat.
3) Add apple cider vinegar (or lemon juice) to mixture and just combine, avoiding overmixing.
4) Pour batter into skillet and shape.
5) Flip after a few minutes, when underside has browned.
6) Cook for a few more minutes, then serve.

These taste delicious on their own. Sometimes I will sprinkle a little extra sucanat on top for my kids.

These pancakes are grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, soy-free, almond-free, tree nut-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.

They can be made yeast-free by using lemon juice instead of apple cider vinegar.