Pancake mix
- fine unsweetened coconut
- almond meal
- cold-milled organic ground brown flax seed (not meal)
Mix together 3 equal parts of any quantity, such as 500 grams or 1 cup. Store dry pancake mix in the fridge or freezer.
Two large pancakes (serves two, or save one for the next day)
1/2 cup - quite heaped - dry pancake mix
1/4 tsp. aluminum-free baking powder
1/4 tsp. Himalayan rock salt (or sea salt)
1/4 cup virgin coconut oil (plus some for the pans)
3 jumbo-sized eggs (about 3/4 cup total, if using another size)
Mix together the pancake mix, baking powder, and salt. (You may want to warm this mixture a little so the coconut oil melts or stays melted.)
Heat two frying pans (preferably cast iron) at medium-low heat (~3.5) for about 5 minutes, with enough coconut oil so the pan is well oiled.
Add 1/4 cup of coconut oil (preferably soft or liquid enough to stir) and three eggs (warmed under hot tap water) to the dry mixture.
Whisk everything together well, pour into the pans, and fry for 4 minutes. Reduce the heat a little (~3) after pouring in the pancake batter.
After 4 minutes, turn the pancakes over and cook for 1 more minute with the heat turned off.
Serve with berries and whipped cream, or butter and unpasteurized honey. Yum!
