Hearty Gluten Free Vegan Pancakes

Who doesn't enjoy waking up to the sweet smell of pancakes wafting from the kitchen on a cool fall morning? There's nothing quite like a warm breakfast to set you up for the day ahead. This isn't an every day breakfast for me, but it's definitely a welcome treat when I do make them. The best part is there's very little to clean up as it's all made in the blender!

First thing each morning I try to drink about a litre of water and have a bit of fruit to get things moving. These babies would be amazing following a crisp, juicy organic apple. I use sorghum flour, but an all purpose gluten free flour would work well too (or regular old whole wheat flour if that's what you're into). The trick with these being gluten free is to let the batter sit a bit to let things thicken up, or your might have a bit of trouble flipping the first few. Feel free to be creative and add sliced bananas or frozen blueberries when you throw them on the griddle. Also, the toppings are endless, from simple maple syrup to berries, nut butters, jam, you name it!

Ingredients

• 2 tbsp whole flax seeds
• 1 1/2 cup water (or non dairy milk of your choice)
• 3/4 cup sorghum flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup oats (make sure they're certified gluten free if you're sensitive to gluten)
• 1 ripe banana
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp coconut
• 2 tbsp sunflower seeds
• 1 tbsp coconut oil

Directions

Grind flax seeds in blender, and add water or milk. Blend on medium speed until well combined and let stand in blender.
Add remaining ingredients.
Blend on med/high for about 30 seconds.
Let batter sit for 5-10 minutes to allow it to thicken.
Heat griddle or frying pan to low-med heat and melt enough coconut oil to lightly cover surface.
Pour pancake mix from blender onto heated pan. Flip after a minute or two, or when bubbles form on the surface.
Makes about 10 medium sized pancakes.


Enjoy!