Vegan Pancakes

Nothing screams Saturday morning like pancakes! Instead of reaching for that premade mix filled with sugar and bad flours, this recipe offers up a simple solution.

Pancake ingredients:

• 1 ½ cups non-dairy milk (plus more if needed)
• ¾ teaspoon vanilla 
• 1 ½ cups gluten-free oat flour (or GF quinoa flour and all-purpose)
• 3 tablespoons white whole seed chia 
• 1 tablespoon baking powder
• 1 tablespoon coconut sugar
• ½ teaspoon of cinnamon
• ⅛  teaspoon rock salt
• Coconut oil for frying

Pancake directions:

1. In a small bowl, mix vanilla and non-dairy milk. 
2. In another large bowl, sift in the flour, and add chia, baking powder, coconut sugar, cinnamon, and rock salt.
3. Mix the wet mixture into the dry mixture and stir until combined.  Let sit 3 minutes. Batter always should be thick but not gooey nor runny.
4. In a frying pan, turn heat to high. Once heated, turn to medium, and cook pancakes in batches. Add ½ a tablespoon of coconut oil and add scoops of ¼ cup of batter into the pan, spreading each out a little (so not too thick) to form pancakes. When small bubbles form on top of the pancake, flip and cook 1-2 minutes until nicely browned.  Add 1-2 tablespoons of non-dairy milk to the batter if it gets too thick while waiting for the 1st batch of pancakes to cook. 
5. Cook in batches until done. Pour drizzle on top. Garnish with orange zest.
6. Makes about 10 pancakes. 

Drizzle Recipe:

• 1 cup coconut sugar
• ¼ teaspoon ground cinnamon
• ½ cup orange juice
• 1 teaspoon coconut oil
• 1 teaspoon cacao powder

Drizzle Directions:

• For the drizzle, place all ingredients in a small pot.
• Combine and bring to a low boil on medium/high heat, stirring occasionally.  
• Reduce heat to medium, and let it low boil for 5-10 minutes, until it thickens, stirring occasionally. Set aside.

ENJOY!