I adapted this recipe from my paleo version on my blog to a vegan recipe. It passed the omnivore test They have a wonderful flavor that all in your household will love. I like that they are not too sweet.
- 2 c Gluten-Free All-Purpose Flour Blend
- 1 tbsp coconut sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp flaxseed, golden, ground
- 1/4 tsp Himalayan salt
In a large mixing bowl whisk together all the dry ingredients.
- 2c Oat Milk, unsweetened
- 3 tbsp almond butter, melted
- 2 tsp pure vanilla extract
- 2 tbsp lemon juice
In a large liquid measuring cup whisk together all wet ingredients.
Whisk together dry and wet ingredients. Set aside while griddle is heating to 350 degrees. (You can cook these in a cast iron or non-stick skillet.)
Pour batter onto griddle.
- 1 c blueberries, fresh
I like to top the pancakes with the blueberries instead of adding them into the batter. I like to do this so that there is an evenly distribution of blueberries. By using this method the blueberries do not sink to the bottom of the batter.
It is time to flip the pancakes over when bubbles begin to form on the top of the pancake.
Serve with your favorite topping. Eat. Enjoy.