Ingredients
Scale
- 1 Tablespoon flaxseed meal
- 3 Tablespoons water
- 1 cup plus 2 Tablespoons unsweetened plain plant milk
- 1 teaspoon apple cider vinegar
- 1 ½ Tablespoons unsweetened almond butter, warmed
- ½ cup oat flour
- ½ cup gluten-free flour (Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 Tablespoons maple sugar (dehydrated maple syrup)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 Tablespoon maple sugar (for topping)
- 1 Tablespoon organic cornstarch (or arrowroot powder)
Instructions
- Mix flaxseed meal and water; let sit for 10 minutes.
- Combine plant milk and apple cider vinegar; let sit for 5 minutes.
- Warm almond butter in the microwave.
- Whisk together oat flour, gluten-free flour, cocoa powder, baking soda, baking powder, and sea salt.
- Mix flax egg, vegan buttermilk, maple sugar, vanilla, and almond butter until smooth.
- Combine wet and dry ingredients; let batter rest for a few minutes.
- Preheat skillet over medium heat; pour batter.
- Cook until edges firm up, flip, and cook until golden.
- Keep pancakes warm in a 200°F oven.
- Blend maple sugar with cornstarch for topping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the skillet is hot for evenly cooked pancakes.
Letting the batter rest yields fluffier pancakes.
Experiment with various non-dairy milks for different flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 180
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
- Cholesterol: 0