If you’re following the 21 Day Fix like I am a small pancake counts as a yellow, and if you’re asking me, that’s one awesome way to use a yellow! The recipe I use for vegan pancakes is so easy to customize, and makes delicious fluffy pancakes every time. The only thing I do differently is use cold water for the flax egg and refrigerate it for 10-15 minutes to let it thicken (the recipe calls for boiled water, which I haven’t tried). You can add any kind of fruit you want (I love adding a diced up banana and some cinnamon), chocolate chips, or make them into chocolate peanut butter protein pancakes! To do so you make the recipe as shown, except substitute peanut butter instead of using oil. Then add one scoop of chocolate protein powder (vegan chocolate Shakeology is the healthiest and most delicious kind!) This will make the batter a lot thicker, so slowly stir in cold water until you get back to the right consistency. Spray your griddle or frying pan, add a scoop of batter to the pan, wait for it to start bubbling on top, flip, and cook until golden brown on both sides. You can top your pancakes with fresh fruit (sliced bananas would be delicious with the chocolate and peanut butter), or drizzle on some real maple syrup. I also love Trader Joe’s organic Maple Agave syrup which is half the price of real maple syrup but still all natural and free of that nasty “C” word (corn syrup! Ahh!) Alright, see the link below for the original vegan pancake recipe and try it out for breakfast tomorrow!
http://www.foodfanatic.com/2013/09/vegan-pancakes-healthy-and-fluffy-too/
Jessica Salgot 