

Ingredients:
- 1 3/4 cup of almond milk (or your choice of milk)
- 3 Tbsp olive oil (when I double it I use half oil/half apple sauce)
- 1 tsp pure vanilla extract
- 2 Tbsp ground flax seed
- 2 Tbsp of agave (optional, I use a bit less when adding chocolate chips)
- 1 3/4 cups gluten-free flour blend (I use Bob’s Red Mill)
- 1/4 cup of hemp powder (it might make your pancakes a light shade of green!!)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup of frozen or fresh blueberries (or 1/4 cup of mini chocolate chips)
Directions:
- Mix the wet ingredients in a bowl
- Mix the dry ingredients and then add in the wet ingredients
- Fold in the blueberries or chocolate chips
- Use a 1/3 cup measuring cup to divide the batter onto a frying pan
- Do not press down on the pancakes while they’re in the pan (if you want them to come out fluffy)
- Have fun making these delicious pancakes into any shape you want!
- Once they cool, you can freeze them with wax paper in between each of the pancakes to prevent them from sticking
- To re-heat the pancakes, you can put them into the microwave one at a time for about 30 seconds to warm them for the kids in the morning
~ Plant Trainers
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