INGREDIENTS:

• Coconut oil, ghee, or butter for cooking

• 1 cup flour (buckwheat, millet, amaranth, almond, gluten-free oat, or combination)

• 2 eggs

• 2 tablespoons olive oil

• 1/2 teaspoon unprocessed baking soda

• 1/2 teaspoon sea salt

• 1/2 cup water or non-dairy milk (coconut, almond, etc.)

• 2 droppers of stevia (optional)

CINNAMON VANILLA PANCAKES:

• 2 teaspoons vanilla extract

• 2 teaspoons cinnamon

PUMPKIN PANCAKES:

• 1/4 cup pumpkin seeds

• 2 teaspoons pumpkin spice

CHOCOLATE VANILLA PANCAKES:

• 2 teaspoons raw cacao and/or raw cacao nibs

• 2 teaspoons vanilla extract

INSTRUCTIONS:

1. 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.

2. Turn griddle to medium-low and heat oil.

3. Add 1/4 cupfuls of batter and cook until bubbly on top and golden on the bottom.

4. Flip and cook until golden on the bottom, about two more minutes.

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

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