Gluten-Free, Vegan Pancakes

As parents of two under two, who both work full time, breakfast is sometimes is a hodgepodge of cereal bars, breakfast sausage from Costco, and whatever fruit we may have in the house that hasn't gone bad. However, we can act like we have our poop in a group with this simple pancake recipe that our one-year-old loves.

INGREDIENTS

• 1 1/3 cups Gluten Free All Purpose Baking Flour

• 1 tsp Baking Powder

• 1/2 tsp Sea Salt

• 1/2 tsp Baking Soda

• 1 Tbsp Monk Fruit Sweetener

• 1/2 tsp Vanilla Extract

• 2 Tbsp Earth Balanced Vegan Butter (melted)

• 1 cup Almond Milk or Milk Substitute

• 1/2 cup Unsweetened Applesauce

*For Optional Protein you can add a scoop or two of Vega Protein Powder- you may need to add more milk to balance the mixture. *

DIRECTIONS

1. Preheat a cast iron skillet to medium heat, or a griddle to about 350°F.

2. In a large bowl combine the All Purpose Gluten Free Baking Flour, baking powder, sea salt, and baking soda. In another bowl combine applesauce, monk fruit sweetener, vanilla, butter, and milk. Slowly add dry ingredients to wet ingredients and fold them together.

3. Ladle pancake batter onto the preheated and oiled skillet/grill, flip pancakes over when they begin to puff and become lightly browned on the edges, about 3-4 minutes per side. A good trick is to wait for it to bubble in the center of the pancake.

4. Serve with maple syrup, butter, or your favorite fruit.

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