Kitchen Mouse Snickerdoodle Pancakes

By Kitchen Mouse

YIELDS: 4 servings (12 pancakes)

COOK TIME: 10 min

PREP TIME: 20 min

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INGREDIENTS

  • 2 cups oat flour
  • 1 cup buckwheat flour
  • 1 cup corn flour
  • ¼ cup flaxseed
  • 1 tbsp + 1 tsp baking powder
  • ½ tbsp salt

Wet Ingredients:

  • ½ cup maple syrup
  • ½ cup coconut oil or vegan butter
  • 2 ¾ cups water or plant-based milk

Snickerdoodle Butter:

  • 1 cup vegan butter
  • 1 tbsp + 1 tsp cinnamon
  • 2 tbsp + 2 tsp coconut sugar


RECIPE

  1. Combine dry ingredients.
  2. Combine wet ingredients & add to dry.
  3. Use coconut oil or butter to lightly coat your pan or griddle.
  4. Drop batter on surface using a ¼ cup measurement.
  5. Flip the pancakes when you see the bubbles form and pop.
  6. Butter generously. Drizzle with real maple syrup.

 

To make the butter:

  1. Combine vegan butter, cinnamon, and sugar in your mixer
    bowl.
  2. Using the paddle attachment, mix on low until combined.

 

CHEF’S NOTES:

  • They’re great topped with berries, coconut, whip, and…snickerdoodle butter.