Holly White’s Vegan Pancakes are so simple and delicious to make – the perfect ‘Pancake Tuesday’ treat to celebrate this yummy occasion.
1 cup (120g) oat flour (grind oats to flour like consistency in your food processor or blender)
2 tbsp (15g) Dr. Coy’s Coconut flour
1 tbsp arrowroot powder
2 tsp baking powder
Pinch of Pink Himalayan Rock Salt
1/2 teaspoon cinnamon (optional for natural sweetness)
375ml (1.5 cups) unsweetened almond milk
1 tbsp dairy free yogurt, coconut or soy
2 tbsp Dr. Coy’s Stevia
1 tsp pure vanilla extract
1 tbsp (14g) Dr. Coy’s coconut oil for cooking
Coconut Whipped Cream, from the top of a can of full fat coconut milk refrigerated overnight for garnish, sweetened with some Dr. Coy’s
To serve…Berries, Maple Syrup, Toasted Coconut Flakes, Chia Seeds, Cacao Nibs…
Blend together all batter ingredients in a blender or in a large jug using a hand blender. Be sure to create your oat flour first or just buy oat flour! You can buy gluten free oats or gluten free oat flour to keep this recipe gluten free.
Melt ⅓ of the coconut oil in a 10 inch non stick pan. Pour ¼ cup measures of the batter into the pan once the oil has melted and the pan is hot.
I cook three pancakes at a time! Cook for a couple of minutes until bubbles appear and then flip and cook for a couple of minutes more. Repeat with remaining batter melting coconut oil in the pan as you go!
Keep pancakes warm in a warm oven or these can also just simply be reheated in the microwave!
Serve with toppings of choice!