For many of us, pancakes are linked to happy memories, whether it's Saturday mornings from childhood or a wedding anniversary tradition. Luckily, going plant-based doesn't mean leaving this beloved pillowy breakfast food in the dust.
In honor of National Pancake Day, we thought we'd share one of our favorite plant-based pancake recipes. This recipe makes 6 fluffy, delicious, and totally gluten-free, oil-free pancakes. Enjoy!
1/2 cup applesauce (preferably unsweetened)
1 cup oat flour (you can make your own by blending rolled oats until flour consistency)
1/2 cup almond milk
2 teaspoons lemon juice
2 tablespoons maple syrup
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons vanilla extract
Optional: fresh or frozen fruit for topping!
Combing everything in the blender and blend until combined. Use a non-stick skillet and turn stovetop to medium-high heat.
Once skillet is heated up, ladle the batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry. Flip and cook the other side until browned. Repeat until you've got enough, then top with fruit of choice and serve!