Healthy Vegan Pancake Stack
Ingredients
- 1 tbsp Flaxseed meal + 3 tbsp Water
- 1/2 cup Almond Milk
- 1 tbsp Apple Cider Vinegar
- 2 tbsps Maple Syrup (optional)
- 1 tsp Vanilla Extract
- 1 cup Oat Flour
- 1/4 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Blueberries (optional)
Toppings
- Fresh Blueberries
- Cashew Butter/Nut Butter
- Maple Syrup
- Hemp Seeds
Preparation
Mix flaxseed meal with water and let sit for 5 minutes to form a flax egg.
Combine almond milk and apple cider vinegar in a bowl; let sit for a few minutes to create a buttermilk substitute.
Add maple syrup and vanilla extract to the wet mixture and stir well.
In a separate bowl, mix together oat flour, all-purpose flour, baking powder, and baking soda.
Pour the wet ingredients into the dry ingredients and stir until just combined; gently fold in blueberries if using.
Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
Scoop batter onto the skillet to form pancakes; cook until bubbles appear on the surface, then flip and cook until golden brown.
Serve the pancakes with desired toppings.
