Put all the ingredients except the coconut oil into a blender and blend on high until smooth and creamy. Heat a 10-inch cast-iron skillet over low heat. Add the coconut oil or butter to the skillet and let it melt. Pour in the pancake batter. Place the skillet into the oven and bake the pancake for 20 to 25 minutes. It should puff up by the end of baking time and then sink down as it cools. Remove the skillet from the oven, slice the pancake into wedges, and serve with desired toppings.
Serve these hearty pancakes with scrambled organic eggs or tofu and a spoonful of Cultured Vegetables (here). I like to use my food processor for these; first I mince the onion with the “s” blade, then I put in the grating disk and grate the vegetables. It only takes a minute or two to do all this. To get the pancakes on the table faster, try cooking them in two or three skillets at once.
Place the minced onion and grated vegetables into a large bowl. Add the flour, dulse flakes, thyme, and sea salt or Herbamare and mix well. Heat a 10-inch cast-iron skillet over medium heat. Form the vegetable mixture into thin patties with your hands. Visit Here: wpswebnews
They will fall apart when raw, but when cooked the starches will be released and they will hold together. Add a few teaspoons olive oil and one or two patties to the heated skillet. Cover the skillet with a lid and cook for approximately 5 minutes. Flip the patties, cover, and cook for another 5 minutes. Transfer to a serving platter. Add a little more olive oil to the skillet for each batch of patties you cook, adjusting the temperature as needed to prevent burning. Visit The Site: networldking52
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