Pancakes with mulberries
In a bowl, combine 1 heaping tabelspoon of ground flaxseeds, 1 tabelspoon of baking powder, 2 tablespoons of grape seed flour, 4 tablespoons of rice flakes, 6-7 tablespoons of buckwheat flour, 1 teaspoon of apple cider vinegar, 1 cup of water and 1 teaspoon of melted coconut oil. Next, stir in a handful of mulberries. Let the batter rest for about 15 minutes. Heat coconut oil in a skillet. Use a tablespoon to scoop the batter into the pan. Slow fry on both sides until golden brown (low/medium heat).
Serve with mulberries, sauted chopped apples- seasoned with cardamom and tahini.
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