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FLUFFY VEGAN Pancakes
by alexafuelednaturally
Components:
2 1/four cups rolled oats (or retailer purchased oat flour)
3/four cup apple sauce
1 1/four cup almond milk (or any non dairy milk)
1 chia egg (1 tbsp floor chia or floor flax+ Three tbsp water)
Three tbsp coconut sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla
Pinch of salt

Directions:
Put together chia egg by combining floor chia or floor flax seed with water in a small bowl. Combine and put aside for 10 minutes.
In a excessive velocity blender, mix rolled oats on excessive till high-quality flour consistency is reached. Pour oat flour into a big bowl. Add coconut sugar, baking powder, cinnamon and salt to the bowl. Combine till all the things is properly mixed.
In a medium sized bowl mix almond milk, apple sauce, chia egg and vanilla. Whisk till it’s properly mixed. * you can even put this combination in a blender and mix till properly mixed. *
Pour the moist combination into the dry elements and blend till all the things is properly mixed. The combination will look thick & lumpy and that’s okay! Be at liberty so as to add a splash or two of almond milk in case you really feel that the batter is just too thick.
Warmth a big non stick skillet on medium to excessive warmth. Pour batter right into a blender so you may simply pour them on to the pan. If in case you have a greater technique, use it! I simply suppose that the spout on the blender makes it simple to make excellent pancakes.
Pour the batter onto a greased pan (I normally use coconut oil or vegan butter) making a circle, you should utilize a spoon to even out the pancake. Flip when bubbles seem within the center and the sides flip barely dry. Cook dinner for 1-2 minutes extra on the opposite facet.Batter ought to make 8-10 pancakes relying on how massive or small you make them.
High your pancakes with any fruit that’s in season, nut butter, nuts and seeds, maple syrup or any toppings you like.

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