Pancakes are a food that bring back so many memories for me as a child. Sundays after church were always pancake and waffle days with my family. We would have all different kinds of varieties like blueberry, chocolate chip, banana, peach and strawberry. Always with pure Vermont maple syrup and always fresh and homemade. The great thing about pancakes is that you can make them both gluten free and vegan, and they are still amazing and delicious! I have so many different recipes including a few raw recipes. But for fluffiness and taste, this is one of my favorites. Using the small amount of apple cider vinegar to the almond milk simulates buttermilk — a key component in truly perfect pancakes.
INGREDIENTS
1 cup all purpose, gluten free flour (you can use 1 cup of oats and just grind into a flour)
1 1/2 tsp baking powder
1/2 tsp cinnamon
Dash Himalayan salt
1/2 cup vegan chocolate chips
1 tsp apple cider vinegar
2/3 cup almond milk
1 ripe banana
1 teaspoon vanilla
2 tbsp melted coconut oil, divided
DIRECTIONS
1. Mix the flour, baking powder, cinnamon, and salt together in a large bowl.
2. Add the vinegar to the almond milk and whisk together. Let it sit for about a minute. Add the almond milk mix to a blender, along with the banana, vanilla, and 1 tbsp coconut oil. Blend till smooth.
3. Pour the liquid mixture into the flour mix, add chocolate chips, and mix until just combined. Be sure to not overmix because that is what can cause pancakes to be chewy and tough.
4. Heat 1 tbsp coconut oil in a skillet. Add the batter, 1/4 cup at a time. Let the pancakes cook until bubbles form, flip and continue cooking until cooked through.
