Five Minute Vegan Pancakes

Not sure what to have for dinner? Still haven't gone grocery shopping? No problem! These are quick and use ingredients you probably have on hand!

• Ready In: 20 mins
• Serves: 15
• Yields: 30 pancakes

Ingredients

• 2  cups whole wheat pastry flour
• 1⁄4 cup  unrefined sugar
• 2  tablespoons baking powder
• 1⁄4 teaspoon sea salt
• 2  cups  almond milk
• 2  teaspoons  natural apple cider vinegar
• 1⁄4 cup  natural applesauce or 1⁄4 cup pumpkin puree or 1⁄4 cup coconut oil or 1  medium banana
• 1  teaspoon vanilla (optional)

• Optional Extras

• 1  cup semisweet vegan chocolate chips (optional)
• 1  cup  fresh berries (optional) or 1  cup  frozen berries (optional)
• 1⁄2-1  teaspoon ground cinnamon (optional)

Directions

1. Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier).
2. Preheat electric griddle to 350 degrees.
3. Whisk dry ingredients together.
4. Add applesauce and vanilla to almond milk/ACV mixture and stir.
5. Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy! If you are using extras, stir them in gently at this point.
6. Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan. Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side. These cook quickly, so don't get distracted!