1/2 c. organic buckwheat flour1/2 c. organic brown rice flour
1/4 c. sunflower seeds
1/2 c. water (or slightly less)
1 t. baking powder (non aluminum)
1 T. organic virgin coconut oil (see Tropical Traditions)
1 free range egg
1/4 head green cabbage
3 small organic apples
2 T. cinnamon
1 dash sea salt
First puree cabbage in and one apple in Vitamix (or alternative food processor) to pulp. Separately mix dry ingredients then add chopped apples, egg, and puree mixture while mixing throughly. In large frying pan, heat 1-2 T. organic virgin coconut oil and cook pancakes on one side until the edges bubble. Flip and cook for another 1-2 minutes, depending on range heat. Serve hot with your choice of toppings- I added some organic lemon raspberry marmalade, cinnamon, and fresh ground flax.
This recipe is dairy free and gluten free.
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