Ancient Grain Pancakes



Cinnamon Vanilla Pancakes:

Pumpkin Pancakes:

  • ¼ cup pumpkin seeds

  • 2 teaspoons pumpkin spice

Chocolate Vanilla Pancakes:



Combine all ingredients in a bowl and mix until smooth. Add more liquid as needed if the batter is too thick. Consistency should easily run off a fork. Turn griddle to medium-low and heat oil. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom. Flip and cook until golden on the bottom, about two more minutes.

Eat by themselves or top with a little maple syrup, coconut whip cream, fruit, coconut flakes, nuts, or your favorite topping.

You can easily double or triple this recipe for large groups or prepare extra pancakes to freeze and eat later.