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THREE SEED PANCAKES (Grain Free)


Serves 2

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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