Light and Crispy Vegan Pancakes
Ingredients
- 3/4 cup almond flour
- 1/4 cup tapioca flour (can sub cornstarch)
- 1 tsp baking powder
- 1 tbsp maple syrup
- 2 tbsp applesauce (can sub equal amount coconut oil or butter)
- 1 tbsp softened coconut oil (can sub butter/vegan butter)
- 1/4 cup almond milk
- 1 tsp cinnamon
Preparation
Mix all of the ingredients together in a bowl and ensure the coconut oil is softened but not melted.
Heat a skillet over low to medium heat.
Grease the skillet, add a spoonful of batter, cook for 2 minutes, flip, and cook for 2 more minutes.
Remove the pancake and repeat the process to make 6-7 small pancakes.
