Nothing says breakfast like a pile of warm moist pancakes! If you’re tempted to grab a box mix, hold on. This pancake recipe is easy enough that even the worst bakers (does making pancakes count as baking?) can follow. Best of all, it’s gluten free and vegan so it’s a total crowd pleaser. We covered ours in vegan butter and agave syrup but use whatever topping you like. Blueberries, PB &J, or maybe some chopped bananas and chocolate chips- go wild with it.
¼ cup spelt flour + ¼ cup buckwheat flour + 1 heaping Tsp of baking powder + 1 ripe banana, 1 flax egg (see directions below) + ½ cup almond milk + 1 Tsp of coconut sugar
To make a flax egg all you need is 2 Tbsp of flax seed and 6 Tbsp of water. Cover and refrigerate for at least 30 minutes before use.
1. Combine all dry ingredients in a mixing bowl.
2. Smash 2/3 of banana and mix with flax egg. Add to dry ingredients, along with milk.
3. In a greased frying pan on a low to medium heat pour a small amount of batter (about a 4×4 circle) and wait for tiny bubbles to appear before flipping.
Makes: Four 4×4 pancakes