Start your morning off right in no time at all with fluffy vegan pancakes made using the neat egg. With a batter containing almond milk, cinnamon, and a pinch of sugar, each gluten-free pancake is sweet yet healthy breakfast option. Top with maple syrup or vegan whipped cream and pair with fruits for an even more classic morning combination that is great for you and your kids.
Serving Size: 1-2 Pancakes
- 1 neat egg
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 2 tbsp melted unrefined coconut oil
- 1 cup almond or coconut milk
Add the liquid ingredients to the dry ingredients and stir until thoroughly moistened, but do not overmix.
Heat a nonstick skillet over medium heat. Spray the skillet and a heart shaped pancake form or cookie cutter with non-stick spray.
Pour enough batter in the form to just fill it.
Cook about 2 minutes, then remove the form and cook about 2 minutes on the other side.
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