Olive oil, coconut oil, or butter (to coat pan)
1 ½ c Yellow Dock flour (can sub Buckwheat flour)
2 Tbsp Marshmallow root powder
2 Tbsp Brown sugar
¼ tsp Salt
1 c Almond milk
¼ c Applesauce
1 tsp Vanilla extract
1 egg ( optional)
Preheat skillet over medium heat. Mix all dry ingredients, mix wet ingredients then add to dry stirring to combine well. Ladle desired amount onto hot pan and cook 3 minutes, then flip, repeat until done.
Serve with Ginger citrus syrup or maple syrup
Ginger Citrus Syrup
½ c fresh Ginger root or ¼ c dried
1 c water
1 Tbsp lemon zest
Dice fresh Ginger into small pieces place in pot with water, add zest, bring to a boil, reduce heat and simmer 15 minutes. Strain. Return liquid to pot and add sugar. Heat and periodically stir, do not bring to a boil, let simmer, stirring until the liquid reduces and desired consistency is reached. Periodically test by dropping a little bit on a plate to check consistency when cooled. Syrup will thicken when cooled so don’t over cook.