Boring old rice cakes? Not here!

Living a gluten free diet usually involves the use of rice cakes. I don't eat very many of them anymore because of their processed food status.

This recipe at least makes them interesting ;)

I purchased all of the ingredients at Karma Food Co-op. The cabbage is from Ontario...the purple kale is from Florida.

Organic Brown Rice Cakes (3 cakes)
Organic Purple Cabbage (1/2 cup chopped)
Avocado (1/2)
Organic Purple Kale (1/2 cup chopped)
1/4 cup organic ground flax/sesame/pumpkin/sunflower seed combo (I grind this in batches fresh from seed in a consumer grade coffee grinder...use a 2:2:1:2 ratio)
4 pickled hot finger peppers (in glass jar, Melo's Hot Finger Peppers, product of Thailand)
1 tbsp hemp oil
1 tbsp apple cider vinegar

Buckwheat pancakes

1/2 cup organic buckwheat grits (NOT groats)
1/2 cup boiling water (add to above and mix thoroughly)

Mix the following into the mix using a whisk or a hand held electric beater;
1/2 cup organic buckwheat flour
1/8 cup organic ground flax/sesame/sunflower/pumpkin seed (this adds a wonderful texture in addition to the grits - I keep a pre-ground mix in an airtight container of this mixture to add to cereals/salads/baking in my fridge all the time)
1/2 cup coconut water kefir (or suitable milk substitute)
1 egg (or use 1/8 of extra ground organic flax seed with 1/8 cup water)
1/8 cup maple syrup
1/8 cup sunflower oil
1 tbsp baking powder (aluminum free)
1/2 tsp sea salt

Use a pastry brush to lightly coat a cast iron griddle with sunflower oil. Cook pancakes when a drop of water evaporates quickly on the griddle (indicating it is hot enough). Pour a ladle full of liquidy pancake mix (add more kefir if it is not 'runny') and turn when bubbles form on the top. Be careful not to burn when using cast iron (but the cast iron griddle will provide the most uniform heat to the pancakes and they will be VERY fluffy!).

These pancakes keep in well in the refrigerator or freezer. Serve with warm maple syrup and/or in season fruit and cinnamon!