- 2 tbsp ground flaxseed
- 4 tbsp water
- 1 za cup of spelled flour
- ⅓ cup of brown sugar
- ½ cup of salt
- 1 tbsp baking powder
- ½ tbsp baking soda
- 2 tsp cinnamon
- ¼ nutmeg cdta (freshly ground)
- 1½ cup of soy milk (or other non-dairy milk)
- 1 tsp apple cider or white vinegar
- 1 tsp vanilla extract
- 2 tbsp sweet potato puree )
- 2 tablespoons coconut oil
- < strong> coverage:
- Maple syrup
- Coconut toast,
- Walnuts and / or seeds
Combine the flax and water in a large bowl to make the “Flax Egg”.
Combine the flour, sugar, salt, baking powder, baking soda of sodium, and the spices in another large container.
For the “flax egg” add the soy milk, vinegar, vanilla, sweet potato, the oil and beat well, until combined.
Stir wet ingredients into dry ingredients until combined.
Preheat a skillet and melt a couple of tablespoons of coconut oil on the surface. Scoop some batter into the pan (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can make 3 in my skillet.
Cook on each side over medium-low heat for about 3 minutes. Flip when center begins to bubble. Place cooked pancakes on a clean plate that can be kept warm in the oven at the lowest temperature.
Fill in with the rest of the batter.
To serve on top pancakes with maple syrup, tempeh , toasted coconut, nuts, or seeds.