Three Seed Pancakes (Gluten-Free/Sugar Free)

1 cup raw pumpkin seeds

1-2 Tbsp. whole anise seeds

2 Tbsp. whole flax seeds

¼ cup any starch*

1 cup warm water

1 Tbsp. oil

¼ tsp. salt, optional

¼ cup water

*Arrowroot, kudzu and tapioca starches, carob and chestnut flours all work well.

Combine the pumpkin, anise and flax seeds with the starch in a bowl. Whisk it to mix. Grind ½ cup of the mixture at a time in a blender. Process on high for 30 seconds. Stop to scrape the bottom and the sides of the jar. Process again for 30 seconds or until mixture is fine meal. Pour the meal into a mixing bowl and  repeat.

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.

Pour the batter into a bowl. Rinse the blender jar with the remaining 2 Tbsp. of water and stir into the batter. Let the batter stand 10 minutes to absorb the liquids. Batter may rest overnight, refrigerated. Spoon a tablespoon at a time onto a hot griddle.

You won’t need oil if you use non-stick cookware. However, you may wish to add another ½ tsp. of oil to the batter and/or to your griddle to help you turn the cakes more easily. They’ll be flat, thin and crisp. Serves 2.

Serving Suggestions: Eat them like cookies or top them with fruit topping. They’re delicious.


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