1/4 c. spelt flour
1/4 c. buckwheat flour
1/4 c. whole wheat flour
1/4 c. oat flour
1/4 c. millet flour
1/4 c. rye flour
1/4 c. barley flour
1/4 c. corn meal
1/4 c. ground flax seed or chia seed
2 stp baking powder
1/2 tsp. sea salt
2 c. non-dairy milk
3 T olive oil
2 T agave nectar or maple syrup
1 tsp. vanilla extract
1 1/2 chopped strawberries (fresh or frozen)
1 tsp. coconut oil
Combine dry ingredients in mixing bowl.
Combine wet ingredients, then add to dry ingredients.
Fold in strawberries.
Grease skillet with coconut oil over medium-low heat.
Pour 1/2-3/4 c. batter for each pancake.
Makes about (10) 6-in. pancakes
Top with maple syrup or fruit sauce; for serving
From Eat and Run by Scott Jurek