Easy Vegan Pancakes with Peanut Butter Sauce
Ingredients
- 1 1/2 all purpose flour (I used gluten free)
- 3 1/2 tsp baking powder
- 2 Tbsp coconut sugar
- 1 tsp salt
- 1/2 tsp cinnamon + pinch nutmeg (optional)
- 1 cup vegan milk (I used oat)
- 2 tsp apple cider vinegar
- 1 Tbsp ground flaxseed
- 1/2 cup water
- 3 Tbsp coconut oil (or avocado)
- 1/2 tsp vanilla extract (optional)
Preparation
Mix all the dry ingredients in a large bowl and make a hole in the center.
In a separate bowl, mix the milk with vinegar and flaxseed until foamy.
Pour the milk mixture into the center of the dry ingredients. Then add the water, oil and vanilla if using. Mix with a fork until a thick batter forms. Don’t over mix. Let sit for 10 minutes.
Preheat a pan over medium-low heat. Lightly coat with some oil. Add a big scoop of the batter and cook for about 4 minutes, then flip it, adding more oil if needed, and cook for another 3 minutes or so until golden brown. Repeat with the remaining batter to make around 6 pancakes.
For the peanut butter sauce, mix peanut butter powder with water and a little bit of maple syrup.
Serve with fresh fruits. You can save the pancakes for another day by reheating on a baking sheet in the oven for a couple of minutes.
