2 cups gluten free flour (I used buckwheat)
2 organic eggs (or 6 TBSP water with 2 TSBP chia seeds)
2 cups rice-nog
1/4 cup coconut oil
1/2 TBSP baking powder
dash of sea salt
12 TBSP cinnamon
1 tsp nutmeg
dash of cloves
1. Mix ingredients in a large bowl.
2. Cook in a pan with coconut oil, using 1/4 cup per pancake for about 3-4 minutes per side.
3. Top with maple syrup, raw honey, berries, whipped coconut cream, bananas, coconut, or raw almond butter.