Weekend Love Vegan & Gluten-Free Pancakes

2 chia eggs (1 tablespoon chia seeds with 2.5 tablespoons of water equal one egg)
2 cups ground oat flour (look for “gluten free oats” on the label to ensure they are gluten-free)
2 tsp baking powder
¼ tsp sea salt
1 tbsp coconut sugar or organic sugar
1 cup cup dairy-free milk (coconut, oat, hemp, etc. are great options!)
3 tbsp coconut oil (liquified + enough for cooking)
Organic pure maple syrup or raw honey for topping (optional)
Vegan butter for topping (optional, I love the Miyoko's brand)

Whisk the chia seeds and water together to make chia eggs, and set to the side.
Meanwhile, combine the oat flour, baking powder and sea salt and organic sugar in a large bowl. Mix well.
Combine the milk, 3 tablespoons of liquified coconut oil and chia eggs in a bowl and mix well.
Make a well in the middle of the dry ingredients and add the wet ingredients. Whisk together well until everything is thoroughly combined. The pancake batter will be on the thick side— this makes them far easier to flip!
Heat a large frying pan or electric griddle to medium heat and add some coconut oil to coat the pan for cooking. Add 1/8 of the pancake batter, 3 times into 3 mounds to cook 3 pancakes at a time.
Cook on each side for about 2-3 minutes before flipping. Cook until golden brown. (When you see little bubbles forming on the first side it’s a good sign to flip!) Enjoy right away, and top with the maple syrup, raw honey and/or vegan butter as you please!

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