RecipesUncategorizedThe best Vegan Pancakes

Vegan Pancakes

  • Ingredients:

  • 1 cup whole wheat flour/coconut flour
  • 2.5 tsp baking powder
  • 2 medium-size bananas
  • 1 cup nut milk
  • 1 tbs ground flax seeds
  • 1/4 cup whole oats
  • 2 tablespoons of Maple almond butter
  1. Using a small bowl, mash the bananas, add almond milk, and Rusty’s.
  2. In a separate medium-size bowl, add all the dry ingredients.
  3. Mix the wet ingredients into the bigger bowl of dry ingredients until the texture of the batter is even. 
  4. Heat a flat pan on a medium-size flame, add a little coconut oil and let heat. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until the surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings. 
  6. To make a delicious sauce for serving, mix our Almond Butter with some coconut oil and pour on top of the pancakes.
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