One bowl and seven ingredients make these simple good-for-you pancakes the ones you will want when the craving strikes. Light and fluffy, and loaded with protein, top with your favorite fruits and drizzle with real maple syrup for a stellar Sunday.
In a mixing bowl, add the dry ingredients (almond flour, tapioca, baking powder, sugar, ground cinnamon).
Add the plant milk and whisk to combine.
Add the vanilla and stir well.
Let the batter sit for 10 minutes and allow the baking powder to react. This will create a light and fluffy batter.
Using a large non-stick skillet, add some plant-based butter, butter or coconut oil and place over medium-high heat.
Once the oil melts and is bubbling, add 1/3 cup batter to the skillet so there is room to spread out. Add more batter to the pan as it will allow so the pancakes don't touch. Place the fruit and nuts on top and let the pancake cook, about three minutes per side, until they turn golden delicious.
When the underside is golden, flip the pancakes and cook the other side until equally golden delicious.
When fully cooked, serve with additional fruit and nuts on top and a generous amount of real maple syrup.
Reserve any leftover batter in the fridge for up to three days.