Ingredients
Dry ingredients:
1 cup Organic Oat Flakes processed to make an oat flour either in a food processor or a chopper
1/2 cup of almond flour
1/2 cup of whole grain Spelt flour
2 1/4 teaspoons alum free Baking Powder
1 teaspoon sea salt flakes or Himalayan salt
2 teaspoons Organic Sweet Ceylon True Cinnamon
3 tablespoons Organic Coconut Sugar
Wet ingredients:
1 cup 2% milk or almond coconut milk
2 large eggs
3 ½ tablespoons salted butter, melted until liquified
Preparation
Put all dry ingredients into a bowl and dry whisk until thoroughly mixed and no lumps remain.
In a large measuring cup, measure the 1 cup of milk then beat the 2 eggs into the milk and add the melted butter. Stir the wet ingredients until mixed and then add to the dry ingredients with a few swift strokes. Allow the batter to sit for a few minutes until the batter becomes slightly thicker and loses the watery consistency. Spoon the batter into a low to medium hot skillet! Skillet should be hot enough so that the batter sizzles when spooned into the skillet and cover while cooking for the best results. When bubbles begin to form on the top of the batter, flip it to cook the other side. Keep a watch so they don’t burn. N.B. Warm up your skillet while you prepare the pancakes.
NOTE: To make Blueberry Pancakes simply reduce the milk by 1/4 cup and add 1 cup of blueberries to this recipe.