Hotcakes with Whipped Butter

Easy to make, healthier, dairy free and tastes even better!

Hotcakes with Whipped Butter
Time 25 mins | Makes 10 Hotcakes & 1 cup Whipped Butter
Ingredients

Hotcakes (Pancakes)

• 1 tbsp Flax Meal mixed with 3 tbsp Water and left to thicken
• 3/4 cup Almond Milk
• 2 tbsp Apple Cider Vinegar
• 1 tsp Vanilla
• 2 tbsp Coconut Sugar
• 2 tbsp Rice Bran Oil (or melted Coconut Oil)
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 cup Spelt Flour (or Wholewheat Flour)

Whipped Butter

• 1/2 cup melted Coconut Oil
• 1/2 cup Rice Bran Oil
• 1 tbsp Vanilla
• 2 tbsp Maple Syrup
• 1/2 tsp Cinnamon
• pinch Salt

Method

Start by making the pancakes. First whisk the vinegar and milk together till frothy. Next whisk in the vanilla, then sugar, oil and flax mixture. Now add in the salt, baking soda, baking powder, and lastly the flour, whisking till it forms a smooth and lump free batter that is fairly thick.

Leave the batter to sit for five mins, then cook on a hot pan with a little oil if needed. Spoon out even amounts of batter onto the pan, and when bubbles start to form on the surface flip to the other side (about 2 mins per side). Cool and serve with Whipped Butter or maple syrup.

To make the Whipped Butter, first mix the oils together in a bowl and place in the freezer for 5-10 mins till just starting to harden a bit. Next whip the mixture in an electric mixture few a few mins till light and fluffy. Finally add in the other ingredients and whip them in. Serve with the Hotcakes.