Muesli pancakes

      Great for special Sunday pancake morning! 

      Power-packed with lots of grains, fiber, and seeds. 

 Pancake mix

½ c  brown rice flour

½ c  buckwheat flour

¼ c  arrowroot

1 tbsp  ground flaxseed

1 tbsp hemp protein

¾ c muesli mix

Muesli mix

1/2 c rolled oats

½ c mixture of slivered almonds, sesame seeds, and pumpkin seeds

3-4 tbsp Goji berries

2 tbsp chia seeds

3-5 tbsp unsweetened coconut flakes

2 tbsp finely chopped dates

Wet ingredients

1 tsp pure vanilla (not made with corn syrup)

1 ½ – 2 c almond milk (this batter tends to be thick, but add enough milk to make it close to regular pancake batter)

Toppings

Diced strawberries, blueberries (optional, and if not trying to lose weight)

100% pure maple syrup or lightly warmed raw honey

 (use black strap molasses for the most alkaline option)

Coconut oil

1. Combine dry ingredients in a large bowl.  Add muesli mix, vanilla, and almond milk and stir until a pancake batter forms.   It will be slightly lumpy with all the nuts in it, but you want the batter to be as close to the consistency of regular pancake batter as you can, using more milk if needed.
2. Heat a few teaspoons of coconut oil on the surface of a griddle and spoon batter onto surface.  Pancake will be ready to turn over when it lifts easily off the griddle.  Trying to turn it too soon will cause you to tear the pancake, as it sticks to the surface until cooked.
3. If using a butter-type spread, use a spread made of olive oil or coconut oil.  Sprinkle diced strawberries if desired, pour 100% pure maple syrup.  If using raw honey, place in a bowl of warm water to help it pour better.

(Note – You can mix the dry ingredients (minus the vanilla and almond milk) ahead of time and store it in your refrigerator in zip-lock bags.  It will be ready for special pancake mornings, and all you have to do is add the vanilla and almond milk!)