Watermelon Seed Pancakes, Crepes, Waffles

Who would have ever thought that watermelon seeds could be transformed into amazing Watermelon Seed Pancakes?! The watermelon seed flour holds together much better than most starch-free flours – once you flip these over, they hold together like regular pancakes/crepes. Also, watermelon seed flour is much higher in protein, lower in carbs, and more nutritionally dense than traditional gluten-free flour. If you find sprouted watermelon seeds you should give this recipe a try 🙂

Ingredients

Directions:

1. Grind the sprouted watermelon seeds in a coffee grinder for approximately 10 seconds.
2. Mix all ingredients together in a mixing bowl.
3. Heat up a saute pan or skillet to low/medium heat. Or turn on the waffle iron. Add oil.
4. When oil is thoroughly heated, spoon in a circle of batter, about 5 inches wide.
5. Let pancakes cook for about 1 minute per side, or until lightly golden brown. Or cook waffles according to machine instructions.
6. Enjoy with fresh fruit, berry preserves, and/or real maple syrup.

Recipe Notes:

• Baking soda + cream of tartar makes a starch-free “baking powder”. It is okay to omit the cream of tartar if you don’t have it.
• The recipe works great with either 1 or 2 eggs. If you want the extra protein, use 2 eggs, and you likely won’t need any “milk”, but if you only use 1 egg, you will likely need a splash of “milk” to get the batter to the right consistency.
• The watermelon seed batter will be thinner and runnier than a typical almond flour batter, but it bakes up very nicely in the waffle maker or skillet.
• Any sweetener in liquid or powdered form can be used in this recipe.
• Please note that watermelon seeds can at times test moderately starchy. Please use caution if you are sensitive to any amount of starch.