Prep Time 5 minutes
Cooking Time 10 minutes
Yields 8 servings
1 cup almond/cashew/oat milk
1 tbsp apple cider
1/3 cup of plain unsweetened almond/cashew/oat yogurt
1 cup whole wheat flour
1/3 cup rolled oats
1 1/2 tsp baking powder
1 tbsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 tbsp flax meal diluted in 3 tbsp water
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp pure vanilla extract
zest of an orange (optional)
Combine the plant based milk and vinegar, stir and let it rest until it's lightly curdled, at least 5min.
In a medium bowl, whisk together flour, oats, baking powered, cinnamon, baking soda and salt.
In a small blow, wish together 1 tbsp flax meal with 3 tbsp of water.
To the buttermilk mixture, whisk in the flax meal, olive oil, yogurt, maple syrup and vanilla.
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 min so your pancakes will be nice and fluffy.
Meanwhile, heat a griddle and once hot you're ready to cook the pancakes.
Using 1/4 cup measuring cup, scoop batter onto a hot griddle.
Cook until small bubbles form on the surface of the pancakes, about 1-2min, flip and cook for another 1-2 min until lightly golden on both sides.
Pour some hot chocolate sauce and or serve with organic maple syrup and fresh berries.
Note- you can add orange rind to the batter, it gives it a wonderful smell and slight hint of citrus. Delicious.
Enjoy while they last.