Ingredients

1 C spelt, whole wheat or oat flour (gluten-free options below)
1 C chickpea flour
4 tsp Mucuna Powder (2 daily doses for 2 servings of pancakes)
1 ½ tsp baking powder
pinch of salt
2 C plant-based milk
1 Tbsp apple cider vinegar
2 tsp olive oil or melted coconut oil
1 Tbsp liquid sweetener of choice
1 tsp vanilla extract
cinnamon sugar for serving
honey for serving

Method

Step 1:

Sift together the flour, baking powder and salt.

Step 2:

In a separate bowl, mix the milk, apple cider, oil, sweetener, and the vanilla extract.

Step 3:

Pour the wet into the dry and whisk in the mucuna powder.

Step 4:

Pour the batter into a squeezy bottle with a nozzle and heat up a pan with some coconut oil.

Step 5:

Add about ½ tablespoon per mini pancake and fry for about 30-40 seconds on each side, make use of a fork or a butter knife to easily turn over the pancakes.

Step 6:

Serve with cinnamon sugar and honey.

Notes:

Other flour like millet, sorghum, buckwheat, or quinoa can be used for a gluten-free batter. Aditional toppings could be nut butter, toasted nuts, fruit, and yogurt for serving.