Fluffy Vegan Pancakes

Yields: 6 pancakes
Serves: 2

1/2 cup unsweetened applesauce
3/4 cup plant-based milk
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract

Add all the wet ingredients and mix well.

1 and 1/4 cup oat flour
1 tsp baking powder
1 tsp baking soda

Mix all the dry ingredients together. Add wet ingredients to the dry ingredients and mix well.

Heat cast iron griddle over medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the griddle and spread into circle.

Cook for 2 minutes in LOW flame on the first side, when you can easily slide the spatula under, flip. Cook for another 2 minutes. Remove from pan.

Repeat until all batter is gone.

Toppings

1/2 banana, chopped / serving
berries
1/2 tsp hemp seeds / serving
3 tbsp maple syrup / serving

Top with fruits, hemp seeds, maple syrup and enjoy!

Source: feastingonfruit
Taste Note: Tastes AWESOME. I cooked in medium flame and the sides were dark, so next time cook in low flame to get nice light brownish color.

Quinoa Pancakes

Serves: 2
Yields: 8 pancakes

1/2 cup unsweetened applesauce
1 cup plant-based milk
1 tbsp lemon juice
1 tsp baking soda
2 tbsp maple syrup
1 and 1/2 cup quinoa flour

Add all the ingredients to blender, blend on low until combined, stopping to stir as necessary, don't over blend.

Heat cast iron griddle in medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the pan and spread into circle.

Cook for 2 to 3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2 to 3 minutes on the second side. Remove from the pan.

Repeat until all the batter is used up.

Toppings

banana
berries
nuts
seeds
chocolate chips
nut butter
maple syrup

Add toppings of your choice and enjoy.

Source: feastingonfruit
Taste Note: Tastes GREAT, very easy to prepare, somehow it tasted little bitter.
Also quinoa flour is very expensive, $7.49 for 12 ounces of non-organic quinoa flour, next time, I will make my own quinoa flour like this and store it.

Pumpkin Pancake

Serves: 2
Yields: 7 small pancakes

1 and 1/2 cup coconut milk (Might have to increase milk, since we are adding pumpkin puree)
1/2 tsp apple cider vinegar

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

1 tbsp maple syrup
2 tbsp melted coconut oil (MUST MELT IT)
1 tsp vanilla extract
1/2 cup pumpkin puree

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil, vanilla extract and pumpkin puree and mix well.

1/2 cup white rice flour / sorghum flour
1/4 cup tapioca flour
2 tbsp coconut flour
1/2 tbsp flax seed meal
1/8 tsp salt
3/4 tsp baking powder
1 tbsp coconut palm sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Combine dry ingredients in a large bowl.

Just before you are ready to cook the pancakes, add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook for 2 minutes (DO NOT try to flip before cooking 2 minutes), flip and then cook for 2 to 4 minutes.

 

Source: thefitchen
Taste Note: Tastes AWESOME, but it was very difficult to prepare, kept sticking to the pan.

Gluten Free Vegan Pancakes

Serves: 3 to 4
Yields: 10 small pancakes
Note: To make pancake for just 2, make 1/2 of this measurement, that are in the brackets

2 and 1/4 cup coconut milk (1 cup + 2 tbsp)
1 tsp apple cider vinegar (1/2 tsp)

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

2 tbsp maple syrup (1 tbsp)
1/4 cup melted coconut oil (MUST MELT IT) (2 tbsp)
2 tsp vanilla extract (1 tsp)

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil and vanilla extract and mix well.

1 cup white rice flour / sorghum flour (1/2 cup)
1/2 cup tapioca flour (1/4 cup)
1/4 cup coconut flour (2 tbsp)
1 tbsp flax seed meal (1/2 tbsp)
1/8 tsp salt (1/8 tsp)
1 and 1/2 tsp baking powder (3/4 tsp)
2 tbsp coconut palm sugar (1 tbsp)

Combine dry ingredients in a large bowl.

Add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook until a fair amount of bubbles appear on the surface, flip and then cook for 2 to 4 minutes.

Source: thefitchen
Taste Note: Tastes AWESOME