Ingredients
The following ingredients have 3 Servings
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 2 tsp chia seeds ((soaked in 6 tbsp. warm water))
- 1/2 cup unsweetened coconut milk ((tetra pack))
- 2 tbsp. blackstrap molasses
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instruction
- In a mixing bowl combine whole wheat flour, almond flour, baking powder, salt, cinnamon and ginger and mix very well.
- Now, in the flour mixture, add soaked chia seeds, coconut milk, molasses, maple syrup and vanilla. Whip it into a thick batter.
- Heat a nonstick pan/skillet and grease it with a cooking spray. Pour about 1 ½ tbsp. heaped batter at the center of the pan and make it a round shape with a spoon. Do not press it too much. Let it cook at low-medium heat until the edges dry and the top starts to bubble.
- Gently, flip it over to the other side with a flat spatula and cook again at low-medium heat until the bottom of the pancake is brown.
- Gently, scoop it out from the pan with the flat spatula and place it on the plate. Repeat steps 3- 5 for the rest of the batter.
- Garnish with vegan whipped creams, cranberries, pecans, walnuts and more maple syrup. Enjoy!