Want Nut Butter Pancakes that really stack up?

Here’s a classic pancake recipe that’s 100% plant-based and delicious.
This dessert can be scaled up in quantity to feed any number of people affordably. It’s mostly healthy for a sweet treat!

For the Pancakes:

  • 1 cup Oat Flour (or normal flour)
  • 1/2 Tbsp Coconut Oil
  • 3/4 cup Water (or Almond Milk)
  • Salt to taste
  • 1/2 Tbsp Egg Replacer, such as corn starch, tapioca starch, potato starch, etc
  • 1 Tbsp LSA, (Linseed, Sesame, Almond meal)
  • 1/2 teaspoon baking soda

Be gentle, don’t overwork the gluten that’s in the batter, for light fluffy pancakes…

Let the batter rest for half an hour, then add a dob of melted coconut oil stirred in, again, be gentle

For the Nut Butter Sauce:

  • 1/2 cup almond butter
  • 1/4 cup kaffir lime maple syrup
  • Juice of 1 small Lime
  • 1/4 cup Warm Water

To make kaffir lime maple syrup, put maple syrup in a pan with lime leaves and simmer, then set aside to steep for 30 minutes.

A simpler sauce is just Nut Butter with Maple Syrup or Jam.