Combine oats, amaranth (or buckwheat) flour, almond flour, hemp milk or almond milk, and apple cider vinegar in a blender or food processor. Blend for 2-3 minutes. Cover and let stand overnight. Eight hours later, add the egg and blend for another two minutes. Add sea salt and baking soda and blend for another 30 seconds. Heat pan or griddle and add a bit of butter, ghee, or coconut oil. Pour ¼ cup (or more) of batter on griddle. Heat until brown around the edges. Flip and brown on the other side. Serve with maple syrup, honey, or your favorite pancake topping. This recipe can be used for waffles as well.
from the NSM Nutrition Team recipe box
dairy-free, gluten-free, nightshade-free, vegetarian
Psst: Looking for email receipts? Sign up at the pin pad at any store!