Raw. Vegan. Not Gross.

Vegan Pancakes (1x37)

Air date: Mar 05, 2015

This week, Laura's flapping some jacks. Seriously, she's making pancakes. And they're delicious. BANANA PANCAKE STACK W NUTELLA ingredients: 2 ripe bananas 4 flax eggs (1 flax egg = mix 1 tbls ground flax to 3 tbls water let setup for approx. 15 mins) ¼ cup coconut oil ½ cup almond milk 1 ½ cups oat flour (any gluten-free flour will work) 1 tsp. ground cinnamon 1 tsp. baking soda pinch of salt process: To make flax eggs, add water to the flax seed, stir and let sit for 15 minutes Mash banana with a fork in a small bowl Add flax eggs, coconut oil and almond milk – mix well In another bowl whisk all the dry ingredients together Fold in wet ingredients, using a spatula and mix until well incorporated Pre-heat your cast-iron skillet and spray with coconut oil Once skillet is at medium high heat, using a ladle, add batter to the skillet Flip when underside is ready Stack cooked pancakes with a layer of nutella in between each cake Eat and enjoy! Optional serving suggestions; maple syrup, coconut flakes, nuts NUTELLA ingredients: 1 cup hazelnuts, soaked overnight ½ cup coconut oil ¼ cup maple syrup 1 tsp vanilla extract ¼ cup cocoa powder 2 tbsp almond milk process: 1. Drain hazelnuts and place in high-speed blender or a food processor, add coconut oil. 2. Blend until smooth, smooshing down the sides as needed (may take up to 10 minutes! or more!) until the hazelnuts become a smooth consistency. 3. Add maple syrup and vanilla, blend again 4. Add cocoa powder and almond milk and blend until smooth