My Memorial Day weekend led me to a massive farmer’s market in southern Vermont, where I fell in love with all the cheap produce they had in abundance. I noticed that virtually every vendor was overflowing with fresh organic rhubarb, so I absolutely had to get a bunch. These vegan pancakes are delicious and guilt free, so I I didn’t feel bad about going for second helpings 🙂
1 ½ cups whole wheat flour
1 ¼ cups coconut milk
3 1/3 tsp baking powder
¼ cup flaxseed “egg”
1 tsp cinnamon
½ tsp sea salt
1 apple, sliced
2/3 cup rhubarb, chopped
½ cup walnuts, chopped
- Combine all ingredients in a bowl and mix well
- Pour batter over a greased skillet on medium heat, until both sides are golden brown, about 5 minutes
The Vegan Pact 