Makes about 6-8 pancakes.
Ingredients:1 1/4 cups of gluten free perfect flour blend 1 tbsp of baking powder 1/2 tsp of salt 2 tbsp of coconut sugar 1 tsp of baking soda 1 1/4 cups of hemp milk or almond milk 2 tbsp of grape seed oil 1/2 tsp of vanilla 1/8 tsp of nutmeg 2 tbsp of ground flaxseeds 4 tbsp of water Maple syrup to taste Raspberries for decoration
Cooking Instructions:First, mix flaxseeds and water in a small cup and let sit for about 10 minutes. Next, combine the remaining dry ingredients in a separate large bowl. Whisk together the liquid ingredients in a medium bowl. Add the mixture of flaxseeds to liquid ingredients then add liquid to dry ingredients and combine well. Preheat griddle or pan to medium heat. Pour batter by 1/3 cupful onto griddle greased with coconut oil or grape seed oil. Cook until bubbles appear and bottom is golden brown. Flip and cook a minute or two longer. Decorate pancakes with raspberries, pour maple syrup on top and enjoy.