Pumpkin Vanilla Chai Pancakes
Time: 15-25 minutes
1 Batch Birch Benders Pancake Mix
2 cups oat flour (or blend about 2 1/4 cups oats to make flour)
3 tbs flaxseed meal (or 2 tbs ground chia)
1 3/4 cup non-dairy milk
1/2 cup applesauce
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
4 oz Because Cookie Dough Vanilla Chai Cookie Dough
Optional: 1-2 tablespoons sweetener of choice
If using a pancake mix, follow the directions and then skip to the next paragraph. If making your own pancakes, combine all ingredients besides cookie dough in a large bowl. Mix and let sit for 15 minutes.
Heat your pan and add a little oil or spray. Ladle the batter into the pan to form pancakes with about a 5 inch diameter. After pouring the batter, allow the pancakes to cook slightly. When you see bubbles, add little pieces of dough to the pancake. Then flip the pancake! You want to cook it as much as possible on the first side because the dough tends to burn faster than the pancake batter.
Serve immediately and with toppings of your choice. I topped with coconut whipped cream and chocolate sauce made of melted chocolate and coconut oil. I also like to freeze my waffles or pancakes so I can quickly reheat them in the toaster in the middle of the week.
Note: this recipe worked better for me as pancakes. The cookies tended to burn in the waffle maker.
Adapted from Yvonne's Deliciously Vegan GF and Vegan Pancake recipe