Vegan Pancakes

I saw this on Facebook earlier in the week and couldn’t wait to try it.  I kid you not, I made these the last three mornings.  Here is the original recipe from Tasty, and below is how I switched it up a little.  Now, it says its 4 servings...um, I beg to differ.  This is more like 2 servings.  You could stretch it to 4 if you are serving other things with it though.  And as I’m on my current vegan, instant pot yogurt kick, I have replaced the maple syrup on top with vanilla yogurt and I’m enjoying that for now.

Ingredients:
1 cup unsweetened almond milk
1 tbsp apple cider vinegar
1 tsp vanilla
½ cup of gluten free flour (I like Bob’s Red Mill)
½ cup of almond flour
2 tbsp coconut sugar
1 tbsp baking powder
½ tsp of pink himalayan salt

Steps:

1. Mix the almond milk, vinegar, and vanilla and let sit for at least 5 minutes
2. Mix the dry ingredients in a medium to large bowl
3. Add the wet ingredients to the dry and stir until well mixed but don’t overstir some lumps are good
4. Let batter sit for at least 5 minutes - while waiting preheat non stick pan over medium heat
5. Pour batter on warm pan and cook until bubbles and edges are formed - then flip!
6. Optional - add toppings after you pour the batter on the pan - blueberries (pictured below), chocolate chips, strawberries, bananas, oats, you get the picture
7. Once both sides are cooked enjoy with maple syrup or vegan yogurt (or grapefruit marmalade and blackberries pictured above)

Enjoy!