1 cup raw pumpkin seeds
1-2 tbsp whole anise seeds
2 tbsp whole flax seeds
1/4 c any starch (arrowroot, kudzu, tapioca )
1 cup warm water
1 tbsp oil
1/4 tsp salt, optional
1/4 cup water
Combine pumpkin, anise and flax seeds with the starch in a bowl. Whisk it to mix. Grind 1/2 cup of the mixture at a time in a blender. Process on “high” for 30 seconds; stop; scrape the bottom and sides of jar; process again for 30 seconds or til mixture is a fine meal. Pour the meal into a mixing bowl and repeat with remainder of the seeds/starch.
When you grind the last of the seeds, add the water, oil and ground meal; blend again. Taste the batter and add salt if you want it.
Pour batter into a bowl. Rinse the blender jar with the remaining 2 Tbsp of water and stir into the batter. Let batter stand 10 minutes to absorb the liquids. Batter may rest overnight, refrigerated. Spoon a tablespoon at a time onto a hot griddle. Either add another 1/2 tsp oil to the batter or oil your griddle to help turn the pancakes more easily.
They’ll be flat, thin and crisp. Freeze well.
From: THE YEAST CONNECTION COOKBOOK by William G. Crook, M.D. and Marjorie Hurt Jones, R.N.
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