My new favorite breakfast. Healthy pancakes. I've made a million recipes before but taking out egg makes things a bit different. The texture isn't as fabulous. This recipe is good, though! The outside crisps up (which is how we like it) and the inside is airy, not doughy. I've been popping these from the freezer into the oven these past few mornings and they're great!
Vegan Pancakes
2 cups oat flour
2 cups whole wheat flour
2 Tbsp baking powder
4 Tbsp ground flaxseed meal
1/2 tsp salt
2 1/2 cups almond milk
4 Tbsp applesauce or pumpkin
1 Tbsp vanilla
Mix dry ingredients in one bowl and wet in the other. Combine the two just until mixed and let the batter rest for 15mins. Heat skillet. Fry like regular pancakes! I made a strawberry rhubarb compote and topped with that and blueberries.
No comments:
Post a Comment