♥ Vegan, refined sugar-free
Yield: 11 pancakes Total Time: 20 min
2 cups (230 g) spelt flour
3/4 cup (65 g) rolled oats
1/4 cup (55 g) unrefined cane sugar
2 Tbsp (20 g) ground flaxseeds
2 Tbsp (30 ml) applesauce
1 Tbsp (5 ml) pure vanilla extract
1.25 Tbsp (12 g) baking powder
1 tsp (5 g) salt
1 tsp (5 g) cinnamon
2 cups (500 g) almond milk, unsweetened
Combine dry ingredients in a large bowl.
Next, whisk together all wet ingredients in a medium bowl
Pour wet mixture into dry, and mix until combined. Try not to over mix. You may need more liquid depending on the flour you use. If the mixture is too thick, add a little water.
Heat a pancake griddle or other large pan over medium heat. Spray your pan with a little oil to avoid sticking. When hot, drop small ladle fulls (about 1/3 cup) on to the pan. When bubbles appear, flip the pancake over and cook for a few more minutes.
Serve hot with applesauce, crushed walnuts, orange rinds or any of your favourite toppings. Enjoy your vegan Whole Grain Pancakes!
Freeze leftovers: Place cooled pancakes in freezer ziploc bags, seal tightly and place in the freezer. Can be kept for upto 4 weeks. When ready to serve, pull frozen pancake out of bag, and either microwave for 1-2 minutes or warm in a toaster until heated through.