I admittedly, am not a fan of breakfast food, but these vegan and gluten free pancakes are game changers. Prep time 20 minutes, serves 2 people.

Ingredients:

3/4 cup of dairy free milk (any kind works)

2 tablespoons white vinegar

1 flax egg (1 tablespoon of ground flax, mixed with 3 tablespoons of water left to sit for 1 minute)

2 tablespoons of melted vegan butter

1 cup of gluten free baking powder (my favorite brand is Pamela’s)

2 tablespoons of white sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

1 teaspoon of ground cinnamon

Directions:

1. Combine all dry ingredients in a medium bowl and mix to combine.
2. Make flax egg and let sit for a minute.
3. While the flax egg sits, combine wet ingredients in a larger bowl, add flax egg and mix to combine.
4. Slowly add dry ingredients to wet ingredients while stirring.
5. Heat a skillet or pan on medium heat, spray with cooking spray and portion out 6 pancakes about 1/4 cup of batter each.
6. Cook for 2-3 minutes or until golden brown before flipping and doing the same on the other side.
7. Butter with vegan butter, top with syrup and your choice of fruit or nut.