Serves: 5
Total Calories: 25
Yield: 16 3-4 inch pancakes

1/4 cup flaxseeds
1/2 cup oat grouts or wheat berry
1 3/4 cups soy milk
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 to 2 tablespoon

1. Place all the ingredients except the oil in a blender and blend until the batter is smooth.
2. Heat a little of the coconut oil in a large nonstick skillet over medium heat. Directly from the blender, pour about 2 tablespoons of batter (per pancake) onto the skillet. Cook 1 to 2 minutes or until brown on the bottom. Turn over and brown the other side. Serve hot.

Nutritional Facts:

Serves: 5
Total Calories: 25
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Judy's Raw Cranberry Applesauce
Spiced Stewed Apples
Simple Teff Porridge
Apple-Cranberry Porridge
Freezing Fruit and Fruit Juice
Plantains for Breakfast
Fruit 'n Nut Butter Sandwich
Breakfast Banana Wrap
Homemade Applesauce
Perfect Porridge
Rice and Apple Pudding
Peanut Butter Oatmeal
Cooking Cereal in a Rice Cooker
Rice Cream
Thermos-Cooked Wheat Berries
Breakfast Millet with Dates
Dried Fruit for Breakfast
Blender Muesli
Sprouted Wheat Breakfast
Cinnamon-Flax Topping
Red, White, and Blue Muesli
Preparing Fresh Coconut
Vegan French Toast
Fresh Coconut Maple Granola
Flourless Flax Pancakes
Apple Pancakes
Try a Mochi Waffle
Whole Wheat Waffles
Cravin' Bacon?
Skillet Hashbrowns
Scrambled Tofu Carrot Curry