Ingredients:

DRY:
1 cup (110 g) oat flour
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp raw cacao powder
1 Tbsp psyllium husk
1 tsp baking powder
1 tsp cinnamon

WET:
1 mashed ripe banana
1 1/2 cups plant milk (I used unsweetened soy milk)
2-6 Tbsp grape/mulberry molasses *Adjust to taste*

Directions:

▪Mix all the wet ingredients in a medium-sized bowl.
▪In another bowl, mix all the dry ingredients.
▪Now pour the wet mixture into the dry and just combine.
▪Let the batter sit 5 minutes while you heat your pan up.
▪Spray your pan with some coconut oil (optional).
▪Cook your pancakes on both sides until golden brown. (I suggest using a low-medium heat, this is how you get fluffy pancakes. If there is no time, cook at medium heat but they will end up a lot flatter, and in some cases, it might not be cooked thoroughly on the inside).
▪Serve with vanilla tahini sauce and vegan chocolate chips ❤

? Vanilla Tahini Sauce ?
1 scoop vanilla protein powder
2 Tbsp tahini
8-10 Tbsp milk
▪Mix until desired consistency.