This is from The Yeast Connection cookbook, I changed it just a bit. It didn’t say to ground the seeds but I used my coffee grinder to make a flour with all the seeds and I used chia instead of flax. I added some sweetener since I only put coconut oil and a sprinkle of cinnamon on Keely’s instead of any syrup. I really like the anise flavor, but if you don’t like anise don’t use as much. I also double the batch and save the rest to use as flatbread to make sandwiches for lunch the next day.
1 cup pumpkin seed ground
1-2 TBSP anise seeds ground
2 TBSP flax seed or I used chia gound
1/4 cup arrowroot starch or kudzu starch
1 cup warm water
1 TBSP coconut oil softened or melted
1/4 tsp celtic sea salt
1-2 tsp Lakanto or Raw Coconut Crystals
Mix batter and let sit 10 minutes. Pour 1/4 cups of batter for each pancake, can add a little extra water if you want thinner pancakes. I pat it down with the measuring cup, shaping it. Spread on some coconut oil or ghee and sprinkle with cinnamon or use honey or syrup if not on Body Ecology.
