Oil free Vegan hearty pancakes (WFPB)

1.25 cup Old-Fashioned Rolled Oats (blended to form flour)
1 tsp Baking Powder
1 tsp Baking Soda
2 tbsp *Flax Seed Meal (ground flax)
4 tbsp Hemp Hearts- raw shelled hemp seeds
1.5 tsp Cinnamon, ground
0.5 cup Apple Sauce, Unsweetened
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar, Bragg's Organic
1/3 cup, Almonds and 1 1/3 cup water blended with high speed blender for a minute
Toppings:
1 cup, unthawed Blueberries, frozen (unsweetened)
1 cup, unthawed Strawberries, frozen (unsweetened)
1 cup, unthawed Red Raspberries Frozen (unsweetened)

1. In a large mixing bowl combine all the dry ingredients and mix well. Add the wet ingredients and stir to combine. Let sit for a couple minutes to allow the batter to thicken.
2. Heat a non stick crepe pan on medium heat (I like to have it on 6 until after the first flip, then I reduce to 5) Do not use oil.
3. Spoon batter to form 4 inch pancakes, spreading with the back of the spoon to thin.
4. Pancakes are ready to flip when the batter on top loses it’s wet shine, a few minutes.
5. Second side doesn’t take as long. Serve fresh or transfer to a plate in a warming drawer/oven on low and repeat. Makes about 12-13 pancakes.
6. Top with thawed berries and pure maple syrup (optional).

Serving Size: makes 16 (3-4inch) pancakes. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JUNESWING.