Mixed Seed Power Pancakes:  Gluten Free and Vegan

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 1 tablespoon ground flaxseed
 3 tablespoons water
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 tablespoons coconut oil, melted, plus more for cooking
2 tablespoons maple syrup, more for serving
 1 1/2 teaspoons pure vanilla extract
3/4 cup gf oat flour
 3/4 cup quinoa flour
1 1/2 teaspoons ground cinnamon
 1/2 teaspoon baking powder
 1/4 teaspoon baking soda
 1/4 teaspoon fine sea salt
 1 packet of Dark Chocolate All Heart Crackers

Method :
1. whisk together the flax and water, set aside for 10 minutes, until mixture is a gooey
egg-like consistency.  in a liquid measuring cup, combine the almond milk and
vinegar and let the mixture sit for about 10 minutes until the surface is bubbly and
curdled.  then whisk in the oil, syrup, vanilla, and flax egg set aside.  in a large bowl,
whisk together the flours, cinnamon, baking powder, baking soda, salt, and super
seed mix.  whisk the wet ingredients into the dry until thoroughly combined.  let the
batter sit for about 5 minutes until it has thickened a bit.
2. while the batter is resting, preheat the oven to warm and line a baking sheet with
parchment, set aside.  heat a large skillet over medium heat, once the skillet is hot,
add enough oil to coat the pan; add roughly 2 tablespoons of batter for each
pancake and cook for 2 to 3 minutes on each side until golden brown.  place
pancakes in the preheated oven to keep them warm, and repeat with the remaining
batter adding more oil as needed.
3. plate warm pancakes, add desired toppings and drizzle with maple syrup.