Pancakes

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

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 one2/3 c 3/4 c finely diced pitted dates
1 T flaxseeds (optional)
3/4 t salt
2 1/2 c water more
& mix in a mixer or with a spatula.

Add:
3/4 c pecans (taste for freshness)
1/4 c walnuts (taste for freshness)
1/4 c pumpkin or sunflower seeds
(optional)
(taste for freshness)
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
where you will be placing the pancakes in the skillets.

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

Sprinkle:
1 - 2 t unsweetened shredded coconut or flakes
on top of the pancakes.

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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.
(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.

OR (for fast Oven Baking)
Oil 2, 9x13 glass pans each with:
1/2 t virgin coconut oil

Sprinkle:
1/3 c unsweetened shredded coconut or flakes
in each glass pan, then spoon the mixture into the pans & spread out.

Bake at 350º for 35 min.
Then loosen the edge with a knife & cut each pan into 8 large squares or how you want.

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.