WHOLE WHEAT PANCAKES, NO MILK, NO EGGS

These pancakes are a filling and nutrient dense breakfast to feed your family when the pantry is looking a little bare. They are light, fluffy and delicious enough to be a special treat.

The night before blend 4 cups of fresh ground whole wheat flour with 3 to 3 1/2 cups of water and 1/4 cup of apple cider vinegar. Allow this to sit overnight or for 4 to 7 hours.

Wipe a cast iron pan with coconut oil and heat it to a medium high temperature on the stove top. (I keep a shallow saucer of coconut oil nearby and wipe the pan between batches of pancakes.) Meanwhile, blend 4 tablespoons of ground flax seed into 1 cup of filtered water. Let this sit and add the following to the soaked flour mixture:

3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup honey
1 tsp cinnamon
1 tablespoon vanilla

Mix this thoroughly and then add the flax seed and water, blending again. This batter may be very thick. Add more water if needed.

Check the heated pan. It is ready when a few sprinkles of water will dance on its surface.

Use an ice cream scoop to measure the batter onto the pan. When a bubble of air breaks the surface and remains open, flip the cake to cook on the reverse side. To keep the finished pancakes warm, they can be placed in a tortilla warmer or on a cookie sheet placed in an oven warmed to its lowest temperature.