Pancakes

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
1 c pitted dates
1 c water
in a blender & blend for 10 sec.
Pour in a bowl or mixer bowl.

Add to the bowl or mixer bowl:
(one of these whole grain flour options)
2 1/2 c wheat or teff
OR
2 2/3 c rice or spelt
OR
3 1/4 c oat
OR
any 2 flour combinations, just use
half of the amount of each one
1 T flaxseed
3/4 t salt
1 1/2 c water more
& mix in a mixer or with a spatula.

Add:
1/2 c pecans
1/2 c walnuts
1/4 c pumpkin or sunflower seeds
(optional)
to the bowl or mixer bowl
& mix in the mixer or with a spatula.

To keep from sticking,
oil non-stick skillets with:
1/4 t virgin coconut oil
on medium heat.
(Can use multiple skillets
to speed up cooking time)

Sprinkle:
1 - 2 t unsweetened shredded
coconut or flakes
in the middle section of the skillets.

Spoon 1/2 c of the pancake mixture into the skillets & spread out with the spoon.

Sprinkle:
1 - 2 t unsweetened shredded coconut or flakes
on top of the pancakes.
Flip in about 1 min. & then press the pancake down with the flipping utensil.

Continue flipping until both sides of the pancakes are golden brown.
(No need to oil the skillets anymore.
The coconut flakes keep the pancakes from sticking.
It helps to scrape any remaining coconut out of the skillet between cooking each pancake to keep the coconut from burning.)

Continue sprinkling:
unsweetened shredded coconut or flakes
in skillets & on top of the pancakes until mixture is gone.

Can serve plain or spread:
1/2 t coconut butter
1 t pure maple syrup
on each Pancake when serving
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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