In a few hours it’ll be Saturday morning when all the toil and troubles of the past week slowly melts away.
I’m thinking vegan pancakes for breakfast

INGREDIENTS

• 1 tablespoon ground flax + 3 tablespoons of water
• 2 tablespoon maple syrup
• 1½ cup almond milk or other non-dairy milk
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 tablespoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon

DIRECTIONS

1. Mix the flax seed meal and water in a small bowl and let the mixture sit for two to three minutes to thicken
2. Preheat a non-stick flat pan.
3. Combine all the wet ingredients (flax, milk, maple & vanilla) in a bowl.
4. Sift dry ingredients (flour, baking powder, cinnamon, salt) in another bowl.
5. Combine the wet and dry ingredients and gently stir until evenly mixed, add more milk or flour if necessary – the batter should be thick.
6. Let the mixture rest for about 10 minutes.
7. Ladle batter onto the skillet, when bottoms of the pancakes are golden and bubbles
   begin to appear on the tops, flip over.
8. Cook for another 2-3 minutes.

I topped mine with blueberries, whipped coconut cream, jam and a drizzle of maple syrup.

Yummy! These pancakes are so perfect you won’t miss the eggs and dairy.
I want to eat this every morning…