A filling and easy breakfast, these healthy vegan oat pancakes are the perfect way to start your day! Vegan and gluten-free.
In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside.
In a large bowl, whisk together the flour blend, baking powder, salt, oats, and sugar. Add the olive oil, vanilla, and almond milk mixture until no flour streaks remain.
Heat a skillet over medium heat and grease liberally with spray or olive oil.
When skillet has preheated, scoop 1/4 cup batter onto pan and cook for 2-3 minutes on each side. Continue until all batter has been used.
Serve with maple syrup and berries. Any remaining pancakes can be stored in the refrigerator or freezer for up to a week.