with Rose Berry Sauce
2/3 cup of Coconut Yogurt
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/2 cup of Gluten-Free Rolled Oats
1 teaspoon of Baking Powder
1/4 teaspoon of Vanilla Extract
a pinch of salt
Rose Berry Sauce Ingredients:
1/2 cup of Mixed Berries
1 teaspoon of Rose Water
1 tablespoon of Maple Syrup
Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.
Put all the pancake ingredients into a blender. Pulse til creamy smooth.
Let the mixture sit for 20 min.
Take a frying pan and heat up a little oil. Put a dollop of the mixture in the middle and let it cook til you see it bubble. Flip and cook through. Repeat. I made 6 pancakes with this recipe.
**Note: Do not make the pancakes large, these are palm sized pancakes. They will be hard to flip if you try making them too large.**
Rose Berry Sauce Directions:
Put all the ingredients into a pan and lightly warm up the mixture. It won't take long. You want the berries to be warmed through but not overly cooked.