I’ve been drawing a blank when in the mood for a snack and I  read somewhere that pancakes could fit that bill so today I decided to make up a pancake recipe that could be made up in advance and stored in the refrigerator for when the mood hit.  I really liked how they came out - light and fluffy and tasty.  I ate some of mine with Tofu Aioli which I bought at the coop and think they’d be good with many different toppings.

Makes 8-12 pancakes
1 cup oat flour
1/4 cup brown rice flour
1/4 cup sunflower seeds
1/2 t. baking powder (optional)
1/4 t. salt (optional)
2 eggs, separated
2 Tablespoons safflower oil
1 cup milk (or substitute)
a little butter or oil

Method
Combine the milk, oil and whisk in egg yolks. 

Combine flours, sunflower seeds, salt, b.p. and then fold into milk, oil, egg mixture.

Beat the egg whites until stiff and fold into the mixture.

Heat a skillet, add the butter or oil and pour in batter

Cook until bubbles form then flip and cook on other side.

Cool and store for snacks or eat them all - but not by yourself!