Vegan Strawberry-Almond Butter Pancakes!

I don't mean to brag but... these were the best pancakes I have ever had in my life. I'm not sure if there has ever been a better duo than almond butter and maple syrup. These pancakes were SUPER easy and even better, I made extra batter so that I could have extra pancakes to freeze for busy days! I'm a lazy bum and use pancake mix because...life. To your amazement, you may not have realized that even Aunt Jemima's original pancake mix is vegan if you don't use the milk, butter, eggs, etc. Just check the label for ingredients and if eggs and milk are just added ingredients, you're good to go!

What you'll need!

Pancake mix (you can put together your own mix, or store bought will do the trick)

Almond Extract

Almond Butter

Almond Milk

Grade A dark Maple syrup (personal preference)

Bananas (for every egg that your mix calls for, you replace it with a very ripe banana)

Hemp Seeds

Follow your pancake mix recipe but replace milk with almond milk and every egg with an overly ripe banana.

I pre-mash the bananas but don't worry too much about getting a puree, it adds extra texture to your pancakes!

I add about a teaspoon of almond extract to my mix (it's a super delicious replacement to vanilla extract and a lot cheaper!)

Premix your almond butter and maple syrup. I did a ratio of 3/4 maple syrup - 1/4 almond butter.

Add fresh strawberries to your pancakes, drizzle some of that maple-almond butter, and top with help seeds!

Try not to drool on your pancakes!