Best vegan pancakes ever

Best vegan pancakes ever

How are these the best pancakes ever? They're fluffy, full of flavor, and you can include any of our KOYAH products in them. We're fans of using the greens and raspberry powder. 

Recipe and ingredients: 

1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water), let this sit for a minute. 
1 scoop KOYAH raspberry powder (or 15 fresh raspberries) 
1 tbsp melted coconut oil 
1 tbsp maple syrup 
1 tbsp baking powder 
1/2 tsp baking soda 
pinch sea salt 
1 cup + 1 tbsp unsweetened plain almond milk (or other non-dairy milk) 
3/4 cup whole wheat flour 
1/4 cup oat flour (you can chop the oats) 
If you don't have either of the flours, do 1 cup of regular flour will work. 
To a large bowl combine, flax egg, KOYAH raspberry, baking soda, baking powder, whole wheat flour, oat flour, maple syrup, and salt. Whisk and set aside. 
Melt the coconut oil, then add to the bowl. Gently mix everything.  
Heat a large nonstick skillet over medium heat. Add a small amount of coconut oil to the skillet.  
Once hot, spoon 1/4-1/3 cup of batter onto the skillet. Cook until the surface of the pancakes start to bubble. This takes about 2-3 minutes. Carefully flip pancakes and cook until golden browned on the underside.  
These pancakes are delicious on their own. But if you want to boost the flavor, try adding vegan butter or coconut oil on top with some maple syrup and a KOYAH raspberry powder sprinkle. Enjoy! 
Serves 2 

We love to see what you're mixing up with KOYAH. Please don't forget to tag us in your photos!

Leave a comment

Please note, comments must be approved before they are published