Fluffy Vegan Pancakes

Sunday mornings, in my mind, are meant for pancakes. This Sunday was no different, and I came up with the most fluffy, delightful vegan pancakes that I can’t wait to share with you all. Super easy to make, they came together in no time. Even better, they’re so yummy that my four-year-old son easily devoured five of them.

Fluffy Vegan Pancakes

Makes 12 4” pancakes

Ingredients

• 1 cup white whole wheat flour
• 1/4 cup almond flour (could be omitted but really helped with the texture)
• 1 tablespoon baking powder
• 2 tablespoons Truvia baking blend (or 1/4 cup cane sugar)
• 1/2 tablespoon vanilla powder or 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsweetened applesauce
• 1 1/4 - 1 1/2 cups vanilla oat milk (or dairy free milk of your choice)

Instructions

1. Preheat nonstick pan or griddle over medium heat.
2. In a medium bowl, mix all dry ingredients.
3. Add wet ingredients and mix well.
4. Add mix-ins of your choice, if you’d like! I added white chocolate chips and raspberries, but the options are endless...berries, sliced bananas, almonds, walnuts, chocolate chips, shredded coconut, etc.
5. Pour 1/4 cup of batter onto heated pan or griddle.
6. Flip after about 1-2 minutes, or after bubbles start forming. Let cook for about 30-60 seconds more, or until both sides are golden brown.
7. Top with fresh berries, sliced bananas, cocoa nibs, pure maple syrup, or whatever else sounds good. The pancakes are sweet enough that you don’t need much. I sprinkled shredded coconut, fresh raspberries and hemp hearts (for some extra protein) on mine. Enjoy!