These pancakes are a good dinner food. High in protein, and light and fluffy in texture. We enjoy pancakes as a dinner food, not so much for breakfast, but these could do well for either. Heck, they would even be nice with blueberries. Sorry, vegans, these are not for you. But if you are paleo, primal, grain-free, gluten-intolerant, dairy-sensitive, or just like yummy pancakes, these just might rock your boat. They did ours.
1 cup water
1/2 cup flax meal
1/2 cup hemp seeds (no shell)
1 1/2 cups blanched almond flour
1/4-1/2 tsp sea salt
1. Begin to heat your cast iron skillet. If you are not using cast iron, you can wait until after you make the batter to heat your pan
2. beat the eggs, and mix in the water
3. stir in the seeds
4. add the sea salt, cinnamon, and black pepper
5. add the almond flour
6. pour 1/4 of batter for each pancake, and cook for 2 minutes per side
Serve with maple syrup if you your pancakes a little sweet.