These are amazing! Enjoy!
10 min cook | 2 servings | 5 min prep
Almond milk 1 cup
Plain flour 1 cup
Baking powder 2 tsp
Sugar/sweet stuff (I used evaporated cane sugar or agave syrup) 1 tbsp
Salt 1/4 tsp
Earth balance butter or Vegetabe oil 2 tbsp
Cinnamon 1 tsp
Combine dry ingredients.
Add almond milk and oil to the mix and mix it all up.
Heat pan to medium heat.
Cook the pancakes as usual – wait until bubbles form in the middle of pancake and flip over.
Add apple sauce and a few slices of apple. Sprinkle cinnamon over and then serve.
Superyummy Vegan Blueberry Pancakes
1 Cup Organic Whole Wheat Flour (Or your own preference)
2 tablespoons Organic Agave Nectar
2 tablespoons baking powder
1 teaspoon Pink Himalayan Sea Salt
1 Cup Almond milk
2 tablespoons Earth Balance Butter
1 Cup blueberries
Pour Four and Almond milk in a bowl and stir. Melt the butter and add to mixture with baking powder, salt and agave. Lastly add the blueberries in to mixture. Try not to puncture to many blueberries while stirring. In a non stick pan, add Earth Balance butter and pour some pancake mixture into the pan. Let them fry for about 2-3 minutes. Check to see if they are ready to be flipped. If they seems to break, let it fry a little bit more on lower heat. Put pancake on plate and add some fresh organic blueberries and serve.
1 cup Raw organic Oats
2 cups water
1 tea spoon Pink Himalayan Sea salt
1/2 cup Organic Blueberries
Combine the oats, water and salt in a small pot. Bring to a boil for about 5 minutes. Add the blueberries in the end of the process so that you do not over-boil the berries.
Serve with a little Agave and Coconut Milk. Kids with LOVE this.