FLUFFY VEGAN Pancakes

Prepare chia egg by combining 1 tbsp ground chia or ground flax seed with 3 tbsp water in a small bowl. Mix and set aside for 10 minutes.

In a high speed blender, blend rolled oats on high until fine flour consistency is reached. Pour oat flour into a large bowl. Add coconut sugar, baking powder, cinnamon and salt to the bowl. Mix until everything is well combined.

In a medium sized bowl combine almond milk, apple sauce, chia egg and vanilla. Whisk until it is well combined. * you can also put this mixture in a blender and blend until well combined. *

Pour the wet mixture into the dry ingredients and mix until everything is well combined. The mixture will look thick & lumpy and that is okay! Feel free to add a splash or two of almond milk if you feel that the batter is too thick.

Heat a large non stick skillet on medium to high heat. Pour batter into a blender so you can easily pour them on to the pan. If you have a better method, use it! I just think that the spout on the blender makes it easy to make perfect pancakes.

Pour the batter onto a greased pan (I usually use coconut oil or vegan butter) making a circle, you can use a spoon to even out the pancake. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side.Batter should make 8-10 pancakes depending on how big or small you make them.

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