Gluten Free Dairy Free Rice and Millet Waffles and Pancakes
by JJAC Moody

Day 1
Place about ¼ cup Coconut Cream Concentrate in a quart glass measuring cup.
Fill measuring cup up to 1 ½ cups with water.

(You may also use straight coconut milk or if you don't want it to be dairy free can use 1 ½ cups milk or ¾ cup water with ¾ cup yogurt)

Stick in a warm oven to dissolve CCC.
Once soft, whisk mixture together to make a smooth coconut milk.

Mill into liquid ¾ cup rice and ¾ millet.

Add 1 TBSP Apple Cider Vinegar or Coconut Vinegar.

Allow mixture to sit 12-24 hours.

Day 2
Add ¼ cup coconut oil or palm shortening, etc…
Add 1 egg (or two egg yolks),
1 tsp organic vanilla,
½ tsp baking soda,
1 tsp real salt
1½ baking powder (aluminum free)

Cook on a griddle or on a hot waffle iron (you will have to adapt this last stage to your cookware or waffle iron).

Enjoy.