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  • Writer's pictureChristine at Homegrown Holistic Coaching

Vegan Pancake Recipe

Warning: I'm inexact in the kitchen, so this is my best documentation of my favorite vegan pancake recipe. I often smear a nice layer of almond butter between two pancakes and then lightly drizzle with pure maple syrup. Or sprinkle with roasted cashews and fresh berries. Enjoy!

**This makes about 6-8 generously-sized pancakes.

**Be sure to grease your pan or griddle well before pouring the batter. These do tend to stick easily.

Set the griddle at about 350 degrees F / medium heat. Because they are denser than pancakes made from white flour, they cook a bit more slowly.

1. Combine in a medium bowl:

1 cup old-fashioned rolled oats

2T flaxseed meal

1/2 tsp cinnamon (optional)

1 tsp pure vanilla (optional)

1 1/2 cups unsweetened almond milk (or other nondairy milk)

---Let sit for 10min

2. Then add to the mixture

1 Tablespoon plus 1 tsp baking powder

1/2 cup quinoa flour or garbanzo bean flour (amounts may vary slightly, but the consistency will be thick).

I also sometimes add in 2 Tablespoons coconut flour for flavor (I'm inexact!)

a pinch of salt

3. Gently stir it all together and let rest for 5 min or so. Do not overmix.

4. Once the pan is hot, pour 1/4 cup amounts of the batter and gently spread into circles. Cook until bubbles form around the edges of the pancakes (about 3 minutes). Keep an eye on the first round, as results can vary depending on your stove top.

**These do tend to take a little longer to cook.

5. Flip and cook another 2 minutes on the other side.

6. Serve!

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