1.Make a flax ‘egg’ by combining the flax and water in a small bowl. Whisk

and set aside for 10 mins.

2.Make a vegan buttermilk by combining the plant milk and apple cider

vinegar. Whisk and set aside.

3.While those are sitting, combine the dry ingredients in a medium sized

bowl–oat flour, baking powder, and spices. Use a whisk or wooden spoon to

combine.

4.Finish combining the wet ingredients by adding Kokada, molasses, maple

syrup, applesauce, vanilla, and the flax egg to the buttermilk mixture.

5.Add the wet ingredients to the dry. Fold it in using a silicone spatula or

wooden spoon.Don’t overmix.

6.If the batter is too thin, you can add a tablespoon of flour. However, it will

thicken a bit as it sits!

7.Put your pan or pancake griddle on medium heat. Add some coconut oil to

coat the bottom of the pan.

8.Scoop pancake batter into the pan (you can use a heaping ¼ c).

9.Let it cook for 2-3 min per side. The top should be bubbling before you

flip.

10.Flip and cook for another 2-3 mins.

11.Add more coconut oil and repeat until you are out of batter (should be

around 6 pancakes). If the batter thickens during the process, add a splash of

plant milk.

12.Serve with extra Kokada, maple syrup, and/or cream cheese frosting.

13.To make the frosting, add the ingredients to a bowl and whisk to combine.