Pancake Cereal

For pancakes:

• 1 ½ cup gluten-free all-purpose flour or spelt flour
• 1 tbsp. protein powder or coconut/almond flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• 2 tbsp. sugar or syrup
• ½ tsp. Salt
• 1 cup plant-based milk made with the NutraMilk (I used almond)
• 2 tsp. apple cider vinegar or lemon juice
• 1 tsp. vanilla extract
• oil for frying 

For almond milk:

• 1 cup almonds
• 4 cups water
• 1/8 teaspoon Pink Himalayan Salt (optional)
  
  
  

Start by making fresh almond milk with the Nutramilk:

• Place almonds in the NutraMilk container, press Butter cycle, set for 7 minutes and Start.
• Add water and replace lid, press Mix and Start (don't change default mix time).
• Press Dispense, open the spigot and fill your container with almond milk.

Combine ingredients to make pancakes:

• Mix apple cider vinegar with almond milk and set aside for about 5 minutes until it curdles to create vegan buttermilk.
• In a bowl, whisk all dry ingredients.
• Stir in the vanilla extract into the vegan buttermilk. Then add the flour mixture and stir to combine, adding a little more milk as needed. If you have a piping bag, pour the mixture into a piping bag, otherwise, you can use a spoon.
• Heat a large non-stick pan over medium heat and lightly grease with oil.
• Pipe small mini pancakes onto it. Cook for about 30-45 seconds, or until tops start to create bubbles. Then flip and cook from the other side, until the mini pancakes are Golden Brown on both sides.
• Serve with your favourite nut butter made with the NutraMilk, syrup of choice and fresh berries. Decorate with flowers for a spring look!