This is my go-to vegan pancake recipe because it is simple, quick, healthy and delicious….All things you want in your morning grub. A very special Thank you to Kelly at theprettybee.com for inspiring this recipe. Because of her blog post, I committed this pancake recipe to memory and have added my own take on it. Enjoy!

What you need:

1 cup Almond Flour

1 cup Spelt Flour (or substitute with your favorite flour, I like Coconut Flour)

1 tablespoon Baking Powder

1/4 teaspoon of Salt

2 tablespoon of Raw Cane Sugar

1 cup Almond Milk

1 teaspoon of Apple Cider Vinegar

1 teaspoon of Vanilla Extract

1/3 cup unsweetened Apple Sauce

Earth Balance to coat the pan

Toppings of your choice: Banana, Blueberries, and/or Apples

Get to it:

 

1. Place all the dry ingredients in a bowl and mix well.

1. Place the pancake batter aside and coat a pan with vegan butter or coconut oil on medium heat.
2. Scoop about 1/2 cup of batter onto the pan or as much batter you need for the size of pancake you desire
3. When the sides begin to brown and the batter lifts, add your toppings (Banana, blueberries, etc.)
4. Flip the pancake on the other side to cook for about 3 minutes or until it appears done.
5. Serve and repeat for the rest of the batter.Add in wet ingredients and mix well.

 

 

 

 

 

 

 

 

 

Monk Tip: You can add a little extra almond milk after step #2 if you feel you need a more liquid-like consistency. I usually add about a tablespoon more. Additionally, the apple sauce gives the pancakes this nice tangy flavor (I love eating the batter as is!). Try dicing a green apple, placing them on a pan with earth balance and maple syrup while mixing for about 10 minutes to create a lovely apple topping.

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