Plant Based Pancakes

They may not be perfect circles but these are the best pancakes I have made in a long time! 100%  vegan and delicious.

I based this recipe off one I found on Pinterest from http://www.feastingonfruit.com/fluffy-vegan-pancakes/

 I used apple sauce for the first time and loved it, a great substitute for oil or butter. Spelt Flour is also another key ingredient to making pancakes.

This recipe made 7 small/medium which my mum and I were supposed to share but I ended up eating most of them, whoops...I just can't resist sweet breakfasts.

I topped my stack with shredded coconut, cinnamon, sliced strawberries, frozen raspberries, coconut yoghurt and endless amounts of maple syrup. Pancakes wouldn't be pancakes without Maple Syrup!

However if you aren't keen on Maple syrup they are still delicious without it.
This is a great recipe to make for a sweet brunch.

Ingredients

For Pancakes

1/2 cup non dairy milk (I used Vita soy milk)
1/2 cup apple sauce
2 tsp lemon juice
2 tbsp lemon juice
1 tsp baking soda
1 tbsp baking powder
1/2 cup oat flour (ground oats)
 3/4 cup Spelt flour
pinch of ground cinnamon
spinach of pink himalayan rock salt
1/2 tsp chia seeds
1 tbsp brown sugar
1 tbsp raw sugar

Toppings

strawberries
raspberries
Coconut yoghurt (I used Nudie brand)
shredded coconut
ground cinnamon
100% pure maple syrup

Blend all ingredients in a blender until mixed. Don't over blend.
Melt a tiny bit of organic coconut oil in a small fry pan.
Pour batter into pan creating a small to medium sized pancake.
Let cook for a few minutes until bubbles form on the top of batter then flip.
cook for a few more minutes on the other side until golden brown.
keep doing this until you have a lovely stack of delicious cooked pancakes.
Top with maple syrup and whatever you like.
Great with a cappuccino because what is brunch without coffee??

I will definitely be making these again next time I am home.

Chels xx