FLUFFY GF VEGAN PANCAKES

1. Prepare chia egg by combining 1 tbsp ground chia (or flax) with 3 tbsp water in a small bowl. Mix and set aside for 10 minutes.
2. In a high-speed blender, blend 2 1/4 cups rolled oats on high until a fine flour consistency is reached. Combine the oat flour, 3 tbsp coconut sugar, 1 tbsp baking powder, 1 tsp cinnamon, and a pinch of salt in a large bowl. Mix.
3. In a medium-sized bowl, combine 1 1/4 cup Bolthouse Farms Plant Protein Milk, 3/4 cup apple sauce, the prepared chia egg, and 1 tsp vanilla. Whisk until well combined.
4. Pour the wet mixture into the dry ingredients and mix until everything is well combined.
5. Heat a large nonstick skillet on medium to high heat. Add 1 tsp coconut oil or vegan butter and ladle 1/3 cup of pancake batter. At this point, you can add chocolate chips or berries if desired.
6. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side. This recipe should make 8-10 pancakes.

Top your pancakes with any fruit that is in season, nut butter, nuts and seeds, maple syrup or any toppings you love.