Vegan pancakes with wheat grass
In a bowl, combine 1 cup of ground rice flakes (whole grain
rice), 1 1/2 cups ground oats (gluten free, if wished), 2 tablespoons of ground flaxseeds, 2 tablespoons of carob powder, 1 heaping tabelspoon of baking powder, 2 cups of almond milk, juice of 1/2 orange, 1 heaping tabelspoon of wheat grass, tiny bit of ground green stevia leaves, cardamom and grated orange peel.
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 slow fried peach cubes, tahini and sprinkle with wheat grass.
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