Coconut pancakes

This morning is beautiful and sunny and I am cooking with the doors open. So happy to feel the warmth and see the sun streaking through the windows in my beautiful kitchen.

These scrumptious pancakes came out light and fluffy, the batter was a joy to work with and the end result was delicious.

I imagine these would also be good made a bit thinner and served with indian food but I haven't tried it yet, I anticipate that the batter would have to be a bit thinner also. When I put this version to the test I will post a comment and let you all know.

1/4 cup sorghum flour
1/4 cup potato starch
1/4 tapioca flour
1/4 coconut flour
1/4 cup shredded coconut
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1 cup almond milk
2 tbsp coconut oil
1 large egg (room temp)
1 tsp pure vanilla

Mix dry ingredients so there are no lumps. Melt coconut oil and mix with egg, vanilla and almond milk. Pour wet ingredients into dry and mix well. Let stand for 5 minutes so the mixture can reach the right consistency. If the mixture is to thick add 1 tbsp of milk at a time until desired consistency is reached(I found a thicker batter worked really well).

1/2 cup at a time fry pancakes in a non stick skillet, bubbles will form on the top to let you know its time to flip. Place pancakes in a warm oven (200 degrees) until all the mixture has been used up.

Serve with yogurt and fresh organic blueberries or any other topping.

Makes 6 or 7 pancakes.

Living Sprouted Buckwheat Cereal

This living cereal is a perfect breakfast transition for the warmer months from the heavy grain based cereals that we love to eat in winter. Its also an excellent way to get more sprouted and raw food in your diet. Don't feel intimidated by the sprouting its pretty fool proof especially with buckwheat, just make sure and rinse it each day. If you want an even easier way of sprouting pick up the easy sprouter from The Sprout People 

http://www.sproutpeople.com/devices/ez/easysprout.html.

This cereal and variations of it keeps me going all summer and is loaded with protein and essential fatty acids in live form.

1 cup buckwheat
1 tbsp cacao nibs
1/8 cup of dried soaked figs (or other dried fruit of choice)
2 tbsp hemp hearts
1/8 cup soaked pumpkin seeds (or other nut or seed of choice)

Soak buckwheat overnight and sprout for 2 days till little tails appear. Rinse and drain each day of sprouting. Soak figs and seeds for 2 hours on last day of sprouting. Mix together and store in the fridge for up to 4 days. Serve with almond yogurt(recipe found in our archives).