Ingredients

• Ingredients Scale 1x2x3x 1 cup spelt flour or flour of choice 2 tablespoons organic cane sugar or coconut palm sugar 2 teaspoons baking powder (this will make them nice and fluffy) pinch of mineral salt 1 cup unsweetened almond milk, or non-dairy milk of choice 1 small lemon (juice of) or 2 teaspoons apple cider vinegar 1 teaspoon vanilla extract 1 – 2 teaspoons coconut oil, for cooking

Preparation

• Instructions Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional. Preheat: If using griddle preheat to manufacturers instructions. Make batter: Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined. Cook: If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side. Keep warm: If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet. Serve with syrup, fresh fruit or any dessert sauce of choice. Makes about 6 pancakes, serves 3 Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.