PKD Recipes

Ingredients
1½ C. whole spelt flour
½ C. buckwheat flour
1½ tsp aluminum free baking powder
¼ tsp Himalayan pink salt
1 C. nut/grain milk (excluding soy)
1 egg yolk

Preparation
Add the dry ingredients to a bowl and mix. Mix the wet ingredients in a second bowl. Add the wet to the dry and mix until just combined. Add milk or water to thin the batter. A cast iron skillet is best for cooking pancakes. If not available try an electric griddle. Add a few drops of oil to the skillet, then wipe with a cloth.  If sprinkled water dances and sizzles, the griddle is hot enough. Pour a ⅓ cup batter for each pancake. Cook until bubbles form then flip over. Serve with fresh fruit, fruit coulis. an all fruit jam or maple syrup.