Vegan Pancakes

I love pancakes-banana nut, chocolate chip, blueberry-the list goes on! The morning I made the pictured beauties I wanted to try them with sliced plums on top. I was not disappointed! My family enjoyed them as well. I made extra and put them in the refrigerator for a quick breakfast the next day. The recipe is listed below:

6-12 servings (depending on how large you make them)

2 cups of Gluten free flour

2 cups of Organic Almond flour

1 Tbsp. of Baking powder

2 Tbsp. of Cornstarch

4 Tbsp. of Organic Granulated Coconut Sugar

1/2 Tsp. of salt

3 cups of Almond or Organic Soy Milk

1 Tsp. of Pure Vanilla Extract

1 and 1/2 Tbsp. of Lemon juice (add to plant based milk)

2 Tbsp. of Coconut Oil

Instructions:

Mix dry and wet ingredients in separate bowls from each other. Add wet ingredients into dry ingredients. Mix well. Ladle batter onto warmed griddle or lightly greased pan. Cook until golden on both sides (I don’t recall seeing bubbles). Top with Maple syrup and your fruit and/or seed/nuts of choice. Enjoy!