These Vegan Pancakes are so light and fluffy, you would never know they were plant based. You can easily make them glutenfree as will by swapping in your favorite glutenfree baking mix.
CORRECTION spelt flour is NOT glutenfree **

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VEGAN PUMPKIN PANCAKES: https://tinyurl.com/ydec5fvh

VEGAN PANCAKE RECIPES
1 cup white whole wheat flour (sub 1/4 cup oat flour super thin pancake good flavor)
1 tablespoon baking powder
pinch salt
1 cup unsweetened almond milk
1 tablespoon maple syrup
1 tablespoon coconut oil

In a large bowl combine flour, baking powder and salt, mix together.

Add in the almond milk, maple syrup, coconut oil and stir until well combined. Allow the mixture to sit for 5 minutes so the baking soda has the to active. You will notice that the batter because light and fluffy, that’s how you know it’s time to make the pancakes.

Heat a large nonstick skillet over a mediumlow heat and coat the pan with some coconut oil.

Scoop up 1/4 cup of batter and drop them into the pan forming smallmedium sized pancakes. Allow to cook until you see small bubbles forming on the top of the pancake, gently flip and cook for another two minutes or until the pancakes are golden brown and cooked through.

Remove from pan and repeat until you have finished all the batter. Serve with your favorite pancake toppings and enjoy!

Makes 810 small pancakes. Serves 2.

Nutrients for half of recipe: Calories: 302; Total Fat: 9.1g; Saturated Fat: 5.9g; Cholesterol: 0mg; Sodium 807mg, Carbohydrate: 51.1g; Dietary Fiber: 6.5g; Sugars: 6.9g; Protein: 8.5g

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