vegan plant paradox pancakes

Fluffy, sweet and delicious. I used the Plant Paradox Cookbook recipe as a base and made a few adjustments to make these perfect for anyone looking to have gluten-free, soy-free, vegan and low sugar pancakes. These are so good you can have them as a dessert!

Ingredients

6 flax eggs (6 T flax meal + 15 T cold water)

1 1/2 cups water

2 teaspoons almond extract

1 teaspoon vanilla extract

1/4 cup avocado oil

1 cup coconut flour

1/2 cup tapioca granules

1/2 cup arrowroot starch

4 tablespoons monk-fruit sweetener

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon pink salt

1 cup 100% chocolate chips

Instructions

As you get all ingredients together, make flax eggs and set aside.

Preheat 400 degrees.

In a mixing bowl, whisk together thickened flax eggs, water, extracts and oil.

Add in the remaining ingredients except the chocolate chips, stir until batter is smooth.

Fold in chocolate chips.

On a parchment lined pan, use a 1/4 cup measurer to add batter. Space out like you would for cookies.

Bake for 15-20 minutes, until the bottom is golden.

Flip pancakes and bake an additional 5-10 minutes until toothpick comes out clean or you press on the pancake and it bounces back.

These will make 12 pancakes.

You can freeze any leftovers and reheat them in a toaster oven before serving.