Vegan Chick Pancakes

Holy moly, Saturday morning pancakes never tasted so good! I’m doing my best to participate in Veganuary and it hasn’t been easy. Eggs and cheese seem to be following me everywhere I go. This morning, I decided to be the boss of breakfast and made these delicious VEGAN pancakes. The original recipe came from the most well know vegan food blog ever, Oh She Glows. She makes them savory but I wanted sweet so I just tweaked it a little bit and crossed my fingers. I have to admit, I’ve made chickpea flour pancakes in a few different ways recently and 2 out of 5 times they were a major fail! Not this time! These were BIG winners!

Plus, 1 pancake = 20 grams of protein so please stop asking where vegans get their protein. They get it from pancakes!!!

Ingredients:
1 cup chickpea flour
1 cup water
2 teaspoons flaxseed powder
2 tablespoons oats
1/2 teaspoon vanilla
1 teaspoon sugar
1 sprinkle cinnamon
1 sprinkle salt
Coconut oil spray1. Mix all your dry ingredients in a bowl, then add water, mix very well and let it sit for a few minutes. This will help thicken it up to a pancake batter consistency.

2. While you wait for the thickening to occur, you can get your toppings ready. I mixed frozen blueberries and raspberries in a bowl added a sprinkle of sugar, not too much because I didn’t want it to be too sweet, popped it in the microwave for 40 seconds, and BOOM! Bluerazzberry Syrup. I also chopped some raw pecans and got my chia seeds out of the cupboard.

3. Ok batter is ready! Get your medium skillet hot and add a generous, and I mean really generous spritz of coconut oil spray (or any other cooking spray, but the coconut gives these a very festive flavor)

4. Add half your batter to the middle of the pan and use a spoon to even it out all the way to the edges. NOW, LEAVE THIS ALONE. It will take about 4 minutes to cook on each side. It will feel like an eternity. You’re gonna wanna flip it, DON’T! Once you get lots of bubbles on top and your edges have lifted, you can flip. Gently!