Fluffy Vegan Coconut Pancakes
Ingredients
- Nuzest just fruit and veg plant based fresh coconut protein powder
- 1/4 cup buckwheat flour
- 2 tablespoons coconut flour
- 1/4 cup pumpkin puree
- 1 tablespoon chia seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon apple cider vinegar
- Cinnamon
- Almond milk as needed (approximately 3/4 cup)
Toppings
- Almond butter
- Blueberries
- One Degree Organics veganic sprouted brown rice cacao crisps
Preparation
In a large bowl, combine the dry ingredients: buckwheat flour, coconut flour, baking powder, cinnamon, and chia seeds
In a separate bowl, mix the wet ingredients: pumpkin puree, apple cider vinegar, and almond milk to achieve the desired consistency
Combine the wet and dry mixtures until just blended, being careful not to overmix
Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary
Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface, then flip and cook until golden brown
