If you're feeling crunchy enough to make your own, then go ahead and mix up a batch of your favorite pancake batter.
Our batter was gluten-free and made with rice flour, oatmeal flour, and masa (a kind of corn flour that is processed to be more digestible).
Once your batter is mixed, then go outside and pick dandelion flowers. Pinch the flowers off as close to the flower head as possible, so that they will lie flat on the pancake.
Be sure to use plenty of butter so that the flowers won't stick when you flip your flapjacks.
Our finished product isn't as pretty as the dandelions in the batter...
This recipe was inspired by the traditional dandelion fritter, which is exactly what it sounds like, a battered and fried dandelion flower. Cooking dandelion flowers eliminates the bitter taste you get from eating the fresh flowers.