PKD Recipes

If one uses eggs this is not vegan.
Ingredients
1 ½ C. spelt whole grain flour or
1 C. spelt + ½ C. rice flour
1 tsp baking soda
2 tsp aluminum free baking powder
⅛ tsp Himalayan Pink salt
¼ tsp grated nutmeg
¼ tsp cinnamon
2 egg yolks (can omit)
1 Tbsp Tupelo honey
1 tsp vanilla powder or
vanilla bean scraped
3 Tbsp olive oil
1 ½ C. cultured almond milk with lemon

Preparation
Mix dry ingredients first. In a second bowl beat together eggs, honey, vanilla, almond, oil, almond milk with lemon juice. Pour the wet ingredients into the dry ingredients. Mix lightly and allow to sit for a moment so entire batter will rise.
In the meantime heat a griddle so when water is splashed on the griddle, the water dances and makes a sizzling sound. Cook undisturbed until little bubbles appear on the surface. Flip them over cook about one minute. Refrain from patting them or turning them a second time–both will make the pancakes lose their lightness. Serve with fresh fruit berries, peaches or bananas.