5 Minute Vegan Pancakes

What’s better then pancakes on a lazy Sunday morning? Not much. While I do love the oatmeal I eat during the week, it gets a little boring. Even though sometimes cooking can seem like a chore, other days I’m really thankful for having enough time to make myself a good meal.

Luckily though, these pancakes only take 5-10 minutes to make soooo you can pretty much make them whenever you please. Even if you’re on a time crunch, these are still a speedy breakfast option. They are whole grain, super nutritious, and incredibly filling. Once you make these they will 100% become a staple in your breakfast recipe rotation.

Yields: about 16 pancakes (enough for about 3-4 people)

• 2 cups of whole wheat pastry flour (or any flour you have on hand, all purpose works great)
• 1/4 cup of granulated sweetener (I prefer coconut sugar)
• 1 & 1/4 cup almond milk (may need to add a little more depending on the thickness of your batter)
• 1/4th cup of melted coconut oil
• 4 T baking powder
• a pinch of salt

1. First, mix your sweetener, flour, salt, and baking powder together in a large bowl.
2. Next, add in your almond milk and melted coconut oil.
3. Lightly wisk them in until they are evenly combined.
4. Once the batter is mixed, if it looks too thin, add a little flour, and if it looks to thick, add a little more almond milk (this really depends based on which flour you use).
5. Pour circles of the batter onto a heated (and lightly oiled) skillet. I find that using a ladle to get the batter onto the pan works very efficiently.
6. When bubbles start to form on top of the pancakes, they are ready to flip.
7. Cook both sides throughly until they are lightly browned.
8. Now they are ready to eat, enjoy!