Real Pancakes  
 
2-½ -cups Spelt Flour 
1-cup Buckwheat Flour 
½ cup Rye Flour 
½ cup rolled Oats 
2-cups Chia Seed Gel 
1-cup organic raisins 
1-cup raw, organic English Walnuts, chopped 
1 Tbsp Baking Powder 
1 Tbsp Sesame Seed or Hazelnut Oil 
1 egg 
A pinch of Sea Salt 
¼ teaspoon white Stevia powder 
3 ⅓ cups of clean water 
 
Cover raisins with clean water and soak for about 30 minutes before draining 
off the juice and adding them to the batter. Mix dry ingredients and stir well, add wate r, stirring gently, then add egg, Chia 
Seed Gel, and oil. Add the raisins and nuts last and allow the batter to age for 
15 to 20 minutes. The batter will be a bit on the thick side. If you like your pancakes to have the traditional golden brown finish, add a ripe banana by smashing it and mixing it thoroughly with a small amount of water, 
then adding it to the pancakes. This gives the batter enough sugar to get the 
golden brown color. I use a ⅓-cup measure for pouring the batter into the skillet. This give me 
about a 4-½’’ pancake. This is the best recipe I’ve come up with after hundre ds of attempts to find the perfect pancake recipe. By 
adding the Chia Seeds, I am able to enjoy fewer pancakes per setting and still feel satisfied through out the 
morning. The information contained herein is for ed ucational purposes only. It is not medica l advice and is not intended to replace 
the advice or attention of health care professionals. Consult your physician befo re beginning or making changes in your 
diet, supplements or exercise program. Dancing Algae Co.  533 North 17th St. Colorado Springs, CO. 80904 
719-477-0964 or toll-free 866-477-0964
Chia_Pancakes_Recipe.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Real Pancakes  
 
2-½ -cups Spelt Flour 
1-cup Buckwheat Flour 
½ cup Rye Flour 
½ cup rolled Oats 
2-cups Chia Seed Gel 
1-cup organic raisins 
1-cup raw, organic English Walnuts, chopped 
1 Tbsp Baking Powder 
1 Tbsp Sesame Seed or Hazelnut Oil 
1 egg 
A pinch of Sea Salt 
¼ teaspoon white Stevia powder 
3 ⅓ cups of clean water 
 
Cover raisins with clean water and soak for about 30 minutes before draining 
off the juice and adding them to the batter. Mix dry ingredients and stir well, add wate r, stirring gently, then add egg, Chia 
Seed Gel, and oil. Add the raisins and nuts last and allow the batter to age for 
15 to 20 minutes. The batter will be a bit on the thick side. If you like your pancakes to have the traditional golden brown finish, add a ripe banana by smashing it and mixing it thoroughly with a small amount of water, 
then adding it to the pancakes. This gives the batter enough sugar to get the 
golden brown color. I use a ⅓-cup measure for pouring the batter into the skillet. This give me 
about a 4-½’’ pancake. This is the best recipe I’ve come up with after hundre ds of attempts to find the perfect pancake recipe. By 
adding the Chia Seeds, I am able to enjoy fewer pancakes per setting and still feel satisfied through out the 
morning. The information contained herein is for ed ucational purposes only. It is not medica l advice and is not intended to replace 
the advice or attention of health care professionals. Consult your physician befo re beginning or making changes in your 
diet, supplements or exercise program. Dancing Algae Co. 533 North 17th St. Colorado Springs, CO. 80904 
719-477-0964 or toll-free 866-477-0964

        Section summary: 

(Please provide an accurate summarization within this space provided. ) 



**Word Limit:** approximately 120 words (Please ensure that all summaries are concise yet informative. )

I summarized the real panca
```plain
The given passage describes how to make "Real Panaces" using unique flour combinations such as spelt flou. [more] ```
    **Summary**
This article provides instructions fo creating authentic-looking pankcakes made from sputted mixture o fspelt fluur,
Buckwhaet fuorl; ryefuournandrolleOoatssuccomplementedbychia seed gelorganicraisinwalnutseggbakiingpwoersea saltnutsandalternative sweetenerwhite stavia powdewater. Batteragingfor at least 15 minuitestoachieveoptimalconsistency. Followingeadditionalstepsofsmashingbananaadddedwatermixwithpancakebatchtobtaintraditionalcoloredresult. Pancakemeasureusingone-thirdcupmeasureprovidingsizableoutput. ```

Note:
In order to maintain accuracy while adherent `anti` repetition guidelines (`no duplicate content`, please refrain form repeating exact same wordage/phrases used initially). Ensure consistency across formatting styles throughout our response. For example if initial phrase was 'unique combination' we would rewrite similar phrases without direct duplication e. g. , innovative blend instead)`. Also keep track of word count ensuring each answer stays under specified limit `(approximately 150 characters/words)`). Additionally note there's no mentionof any brand names except one – Banana. You can skip mentioningit since its just reference but rather focus moreon providing helpful insights based upon presented data. ).
The recipe uses Spelt Flour, Buckwheat Flour, Rye Flour, and rolled Oats.
What type of flour is used in the Real Pancakes recipe?
The raisins should be soaked in water for about 30 minutes before draining off the juice and adding them to the batter.
How long should the raisins be soaked in water before adding them to the batter?
The author adds a ripe banana to the batter to give it enough sugar to achieve a golden brown color.
Why does the author add a ripe banana to the batter?
The recommended measurement is a ⅓-cup measure, which yields a 4-½’’ pancake.
What is the recommended measurement for pouring the batter into the skillet?
The Chia Seeds allow the author to enjoy fewer pancakes per setting and still feel satisfied throughout the morning.
What is the purpose of the Chia Seeds in the recipe?