This recipe is incredibly adaptable, so feel free to switch different nuts and seeds into the mix.
Mix together in a bowl to remove any lumps, and then add the following:
3/4 cup coconut milk, or nut mylk of choice
4 eggs, (always use pastured, farm fresh eggs)
2 – 3 Tbsp melted coconut oil, or grass fed butter
Once mixed add 1/3 cup of chopped organic sunflower seeds – I like these to be somewhat small, but really enjoy the bits of crunch that they give.
Note, that I often make this in my Vitamix and start with the liquid first, then add the flour etc, and then at the last moment I put the sunflower seeds in and blend for a couple of seconds.
Heat a large skillet with some coconut oil on it and drop by about a 1/4 cup scoop on to the hot surface, spread out a bit as the chia will have thickened it, – if the mixture is TOO thick, add some more coconut milk to it.
If you want to use a waffle maker, the thicker mixture is just perfect for it.