Vegan Sorghum Buttermilk Flapjacks
Ingredients
- 1.5 cups sorghum flour
- 1.5 cups plant-based milk (almond or organic soy)
- 2 tablespoons raw cacao powder
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut sugar or pure maple syrup
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon ground cinnamon
- Pinch of salt
Tahini sauce
- 2 tablespoons tahini
- 2 tablespoons pure maple syrup
- 0.25 teaspoon vanilla extract
- 4-6 tablespoons filtered water (optional)
Preparation
Combine the dry ingredients together.
Make the vegan buttermilk by combining the plant-based milk and apple cider vinegar; mix until it curdles.
Add the melted coconut oil to the mixture, then add the buttermilk.
Combine well.
Ladle the batter onto a non-stick pan and cook for 2-3 minutes on each side.
Tahini sauce
Mix together the tahini, maple syrup, and vanilla extract.
It will form a thick caramel consistency; optionally, thin it out with water for a pouring sauce.
Toppings
Top the flapjacks with banana slices and toasted salted caramel coconut flakes.
