1 T. rice bran
2 T. organic brown rice flour
2 T. fresh ground flax seed
1 egg (free range), room temperature
1 t. sea salt
1/2 c. water
1 T. sunflower seeds
- 4-5 T. cinnamon (just give it a liberal shake or two)
- 1 t. nutmeg
- 1 t. ground ginger
Combine all dry ingredients in a large bowl. Stir in beaten egg and water, mixing well. Add more water as needed if the flax absorbs too much fluid; stir in the seeds, cinnamon, nutmeg and ginger. Spoon batter into an oiled preheated pan and cook 2-3 minutes per side or until the sides bubble. Flip and cook 1-2 minutes. Serve with a dash of cinnamon, extra ground flax, and your choice of fresh fruit topping, Smart Balance Vegan butter, honey, or agave nectar.
Cinnamon is a great blood sugar stabilizer and is a proven natural treatment for diabetes (especially type 2). Cinnamon works best when eaten as a food rather than a pill, so get creative and add it to everything! I love the combo of cinnamon and cayenne pepper for a sweet-spicy tang that is perfect on everything from raw nuts to fresh fruit (it goes especially well with ground flax as a topping for everything).
This recipe is dairy free and gluten free.