Ingredients

The following ingredients have 6 Servings
  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
  • 3/4 cup oat flour
  • 1/2 cup quinoa flakes
  • 1/2 cup millet flour
  • 2 tablespoons arrowroot starch
  • 2 tablespoons maple sugar (or sugar of choice)
  • 2 teaspoons baking powder
  • 2 teaspoon cinnamon
  • Pinch of sea salt
  • 1 cup plant-based milk
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla powder)

Instruction

  • Whisk together the flaxseed meal and water. Set aside to gel.
  • Preheat a griddle over medium low heat.
  • In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients, including the flax eggs, and mix until a smooth batter forms.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
  • Serve pancakes warm with pure maple syrup and any other toppings you're craving (I went with sliced bananas and coconut).