PKD Recipes

If one uses egg + honey this is not vegan. These are gluten free pancakes
Ingredients

Dry ingredients:
½ C. brown rice flour
(grind brown rice in a blender or a flour grinder)
¼ C. spelt flour
¼ tsp Himalayan pink salt
½ tsp baking soda
½ tsp aluminum free baking powder

Wet ingredients:
¾ C. almond milk with lemon juice
1 Tbsp olive oil

Preparation
Mix the dry ingredients together. Mix the wet ingredients thoroughly together, almost whipping them to add air. Then add the wet to the dry and mix with a rubber spatula. Have the griddle heating. If using induction cooktop, heat to 5. Rub a bit of olive oil to the pan. Sprinkle water on the griddle and if the water dances, the griddle is hot enough. Drop by spoonfuls onto the griddle. I use a teaspoon to form dollar size pancakes. Turn when little bubbles form. Serve with tupelo honey, cut up ripe fruit, all fruit spread or if you are feeling decadent serve with maple syrup, cut up apple-banana or fresh pineapple, and a sprinkle of roasted almonds.