Ingredients

• Ingredients Scale 1x2x3x 1 cup spelt flour (or all-purpose, whole wheat, or 1–1 GF) 1/2 cup oats (old fashioned or quick oats)* 1 tablespoon sugar (coconut, raw or pure cane sugar) 2 teaspoons baking powder pinch of salt 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar) 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional 1 teaspoon vanilla 2 teaspoons coconut oil (or your favorite)

Preparation

• Instructions Flax egg (optional): If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. I have made pancakes many times without the need for an egg replacement, but you can think of it as added nutrition as flax meal is very good for you! Vegan buttermilk: In a small bowl, add the milk and juice of 1/2 lemon, let rest for 5 – 10 minutes to curdle. This is optional, use plain plant milk if you prefer. Preheat: Preheat griddle or pan to medium heat. If keeping pancakes warm, set oven to 200 degrees and place baking sheet in oven to warm. Make batter: Combine the flour, oats, sugar, baking powder and salt in a large bowl. Add the vanilla and vegan milk to the dry mixture, and blend until just combined. Scoop and cook: Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes, bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Keep warm: Transfer pancakes to warm baking sheet and place in oven until all pancakes are made. Makes about 8 small pancakes. Serve: Serve warm with blueberry compote and pure maple syrup. Serves 2 – 4 Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.