top of page
About the Recipe
Ingredients
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw flax seeds
1/4 cup raw sesame seeds or hemp seeds
1 cup ground millet or gluten-free flour
1.5 teaspoons baking soda
1/2 teaspoon sea salt
1 packet (or more) steve
Pinch of cinnamon
Unsweetened hemp milk to thin batter
Preparation
Use a coffee grinder for all the seeds except the hemp-- they don't need to be ground. Use the grinder for the millet as well, or just use gluten-free flour.
Mix all the ingredients with passion.
Pour heaping tablespoons of batter onto a hot pan or griddle coated with coconut oil- the best oil for high heat. Cook until the batter starts to bubble and flip when the bottom of the cake is slightly brown.
Finish with a drizzle of agave and serve.
bottom of page