Giant Gluten-Free Vegan Pancakes
Ingredients
- 1 1/2 cups gluten-free flour
- 1 tablespoon baking powder
- 3/4 teaspoon pumpkin spice
- 1 scoop protein powder
- Pinch of salt
- 1 flax egg
- 1 cup cashew milk
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1/2 cup wild blueberries
- 1 tablespoon coconut oil
Preparation
Mix the dry ingredients together in a bowl.
Prepare the flax egg and combine it with the wet ingredients in another bowl.
Stir the wet mixture into the dry ingredients until just combined, then fold in the wild blueberries.
Heat an 8-inch cast iron skillet over medium-high heat and add a tablespoon of coconut oil.
Pour enough batter to cover almost the entire surface of the skillet.
Cover the skillet and reduce heat to medium, then cook for 3-4 minutes.
Flip the pancake when the bottom is browned and the sides are crispy, and cook until done.
Toppings
Top the pancakes with fresh peaches, blueberries, granola, and maple syrup.
