Ingredients:
Pancakes:
1 cup Kamut Pancake Mix
1/2 cup almond milk, plain
1/2 cup chai tea concentrate (or sub with more almond milk + 1 Tbsp sweetener)
2 Tbsp agave or maple syrup
dash of cinnamon
1/3 cup roasted/salted cashews
2 Tbsp oil

Coconut Cream:
1 1/4 cups light coconut milk
dash of salt
1 Tbsp corn starch
4-5 Tbsp maple syrup 

dusting: raw unsweetened coconut shreds

Directions:

1. Make your coconut sauce by dissolving corn starch into the light coconut milk. Add in the cinnamon and maple syrup as well. Heat in a soup pot - constantly stirring until thickened. You can run a beater through the sauce to make it extra light and silky. Pour into a dish and chill in the fridge until needed.

2. Next up you need to mix your pancake mix in a large bowl. Fold int he nuts. Then grease a sauce pan and start cooking your pancakes over a medium flame. If your pan is too hot the pancakes may burn more than you'd like. Transfer pancakes to paper towel to cool for stacking.

3. Assembling your stack is fun! First do a light dusting of coconut shreds. You can use raw unsweetened organic coconut shreds. Then add one pancake, a dollop of coconut cream from the fridge and repeat until three layers have been created...

4. Top with coconut. Serve warm!

lunchboxbunch.com

Ingredients:
1 ripe banana (mashed)
1/2 Cup whole wheat flour
1/2 Cup all-purpose flour
3/4 Cup soy milk
1 Tablespoon sugar
2 Tablespoons olive or hazelnut oil
3 teaspoons baking powder
1/4 teaspoon salt
1/3 Cup vegan chocolate chips
Olive Oil Cooking Spray

Directions:

1. In a mixing bowl, blend all your ingredients except chocolate chips for 2 minutes. You want the mix to be completely blended and without any clumps.

2. Then mix your chocolate chips in with a large spoon until they are evenly mixed into the batter.

3. Heat a cast iron skillet at a medium heat. Once your skillet is hot, spray with olive oil cooking spray. Ladle batter onto skillet and spread into pancake. Once you pour it onto the hot skillet it will start to cook so try to make them the desired size and shape. let your pancake cook until it begins to bubble slightly on the top and the edges begin to look puffed and dry. Then flip the pancake over and cook the other side. Flip a few more times until the
pancake is a nice golden brown.

meettheshannons.com

Ingredients:
2 Cups Bisquick
1 1/3 Cup Soymilk
1/4 Cup Ground Hazelnuts 
1 teaspoon Ground Flaxseeds
1 Tablespoon Applesauce
2 Tablespoons Olive Oil
 
Directions:

1. Heat your waffle iron. You’ll want to check your waffle iron instructions to see if you need to grease your waffle iron first.

2. Blend all ingredients until smooth. Use a ladle to pour your batter into the center of your hot waffle iron. Follow the instructions of your waffle iron to cook the waffles

3. Carefully remove waffle with a fork so you don’t burn your fingers. Repeat with remaining batter.

meettheshannons.com

Ingredients:
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1  teaspoon salt
1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

Directions:

1. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center. Measure the milk into a measuring cup.   
                                                                                                                            
2. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so. Pour the milk mixture into the center of the dry ingredients.

3. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

4. Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown. Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5  minutes or so.

theppk.com

Ingredients:
1 ripe banana, mashed
1 cup almond milk or water
1 cup buckwheat flour {or other flour}
3 Tbsp flax meal
1/4 cup vanilla protein powder
2 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
 1/8 tsp ground clove
 1/4 cup chopped walnuts or pecans
 1/4 cup chocolate chunks

Directions:

1. Combine dry ingredients.

2. Mix in thoroughly mashed banana.

3. Slowly stir in almond milk or water. You may need more or less liquid depending on the size of your banana.

4. Fold in nuts & chocolate.

5. Pour batter onto medium hot griddle in 4″ circles. Cook a few minutes on each side. Serve warm.

sideofsneakers.com