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Walnut Pancakes (wheat free, egg free, dairy free - makes about one dozen 3 inch pancakes)

Liquid Ingredients:

1 cup soy milk (preferably Vitasoy, vanilla flavor)
1/2 tsp. lemon juice
2 Tbsp. macadamia or unrefined coconut oil
(NOTE: I am very picky about my oils and I wish to discredit coconut oil's bad reputation - as it turns out, unrefined coconut oil is a great source of essential fatty acids, it contains anti-viral phytochemicals and it is the most heat resistant of all oils, just to name a few of its positive qualities. A lot more information on coconut oil can easily be found through a Google search)

2 Tbsp. maple syrup
1 tsp. vanilla extract
1/4 tsp. sea salt

Dry Ingredients:

3/4 cup spelt flour
1/2 cup brown rice flour
1 and 1/2 tsp. baking powder

1/2 cup walnut halves, lightly roasted and finely chopped

1) In a large and heavy skillet, ideally a cast iron one, lightly roast the walnuts, just until golden brown. Remove them from the skillet and set them aside to cool down. Leave the skillet on the stove.

2) Combine liquid ingredients and dry ingredients in separate bowls. Whisk both mixtures until uniform and set aside.

2) Chop the walnuts and add them to the dry mixture.

3) Combine dry and liquid ingredients and stir to obtain a uniform batter, using a gentle folding motion, but do not over-mix.

4) Re-heat the skillet so it's nice and hot. Add oil to it just before you are ready to make your pancakes. Then, using a ladle, pour in two or three pancakes at a time, each about three inches in diameter.

5) Cook the pancakes a few seconds on each side and serve hot, topped with butter, stewed fruit and/or real maple syrup.

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