Vegan Pancakes with Strawberries and Bananas

Thanks to Wanda and Judi, who gave me their great recipes, which I merged and played with to get this! Makes about 28 4" pancakes - breakfast for about 5 people, or just store the unused dry mix for later use. I love the light peanut butter taste from the PB2. The flax acts as an egg substitute (helps bind) and is a great source of omega-3 fatty acids.

Dry mix, almond milk, banana, toppings

Dry Mix
1 C PB2 or peanut flour
1 C whole wheat flour
1 C spelt flour, oat flour, or buckwheat flour
      (or whole wheat if you can't find these)
1/2 C flax meal (ground flax seeds)
2 t baking powder (heaping)
2 t baking soda (heaping)
1 T cinnamon (heaping)
1/4 C sugar

Topping options
Maple syrup (of course)
Sliced strawberries (the BEST!)
Blueberries (fresh, or frozen cooked a little to make a light syrup)
Peanut butter
Mini chocolate chips (dot a few on top of pancakes when they are cooking)
Ginger pear compote

Mix the dry ingredients (I keep a batch of the dry mix in the fridge). When ready to cook, mix with wet ingredients as so:

1 part dry mix (above)
1 part almond milk (or soy milk or whatever milk you prefer; I like almond)
Sliced banana(s)

For 2 people, I use 1.5 C dry mix, 1.5 C almond milk, and 1 sliced banana, which makes 8-9 medium pancakes.

Let it sit a bit and it will get thicker! Cook on medium heat on a ceramic pan that doesn't need oil, if possible; I've found that makes the best pancakes. (I have a special ceramic pan that I ONLY use for pancakes. If you don't have one, spray a little oil on a regular plan.)

If you want a few mini chocolate chips, dot them on the top of the cooking pancakes before you flip. Just a few (half dozen) go a long way.

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