My kids love pancakes. What kid doesn't? With Bella's egg sensitivity, I have perfected the yummiest vegan pancakes. I was inspired by honeyandfigskitchen.com recent post on her vegan pancakes and while mine was mostly the same, she makes a vegan buttermilk so i thought i'd try it. The kids declared this batch the best ones yet. I also think making them mini helped, as anything little is always a hit.
1 cup spelt flour (you can use all purpose or a gluten free blend)
1 tsp baking powder
pinch of salt
1 scoop Genuine Health vegan protein powder (I like to protein boost my pancakes, this is optional)
1 flax egg (1 tbsp of ground flax with 3 tbsp of water)
1 cup unsweetend almond milk with 1 tbsp of lemon juice. Heat until it curdles, about 1 min.
1 tsp vanilla.
Mix the flour, baking powder, salt and protein. Then mix flax egg with milk, vanilla and coconut oil.
Mix the wet into the dry.
Fry up in some coconut oil.
I added a couple blueberries and topped it off with maple syrup.