Vegan Snickerdoodle Ice Cream Infused Pancakes
cup (8 fl oz)
Baking Powder (Sodium Aluminum Sulfate, Double Acting)
serving (serving = 1/3 cup)
Bob’s Red Mill Whole Grain Oat Flour
serving (serving = 1 cup)
Silk Pure Almond Milk – Unsweetened Original
serving (serving = 1/4 cup)
Gold Medal Whole Wheat Flour
serving (serving = 1/2 cup)
So Delicious No Sugar Added Ice Cream – Vanilla Bean
serving (serving = 2 tbsp)
Spectrum Organic Ground Premium Flaxseed
Vegan snickerdoodle ice cream infused pancakes – makes 4 pancakes
1/2 cup oat flour
1/2 cup whole wheat flour
1/2 cup melted snickerdoodle ice cream
1 tsp vanilla
1 tsp baking powder
1 flax egg (1 tbsp flax + 3 tbsp water)
almond milk (1/4-1/3 cup)
In a small bowl combine flax and water and let sit for a few minutes until gelled.
Combine the rest of the ingredients and add in the almond milk slowly.
Batter will be very thick and slightly sticky.
Portion out batter using 1/4 cup and cook a few minutes on each side.
I also covered mine with a lid to help them cook all the way through.