These vegan pancakes are topped with Ben & Jerry’s dairy free peanut butter ice cream; strawberries and bananas.

They are amazing! It makes a great Saturday or Sunday Breakfast.

Ingredients:

2 cups all-purpose flour or all purpose wheat flower

2 tablespoons organic sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground flaxseed

3/4 teaspoon sea salt’

2 cups cashew milk room temperature

3 tablespoons vegan butter melted – plus more for cooking

2 tablespoon lemon juice

Instructions:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, flaxseed and salt.

In a separate medium-sized bowl whisk together room temperature cashew milk, melted butter, and lemon juice.

Add wet ingredients to the dry ingredients and gently whisk together with only a few lumps remaining.

Heat a non-stick pan over medium heat. Add 1/2 teaspoon of butter. Use a paper towel to wipe out oil and leave small layer in bottom and sides of pan.

Cook by slowly pouring in 1/4 cup of batter per pancake into pan. Cook until the edges are set and bubbles form in the middle.

Carefully flip the pancakes and cook until golden, 2 minutes.

Add your favorite ice cream with sliced bananas and strawberries.

Vegan Pancake Recipes:

http://www.geniuskitchen.com

http://www.delish.com

http://www.lovingitvegan.com

http://www.minimalistbaker.com