3/4 cup gluten-free flour
1/2 cup almond meal
1 scoop True VEGAN85 in French Vanilla
1 tsp baking powder
1 cup almond milk
1 tsp lemon juice
2 large eggs
Place all dry ingredients into a bowl and stir until combined.
In another bowl combine the lemon juice and almond milk and allow to sit for 5 minutes, then whisk in the eggs.
Add the wet mixture to the dry and whisk thoroughly until there are no lumps.
Spray a large pan with non-stick spray and spoon the pancake mixture onto it. Cook until small bubbles form on the top (about 4 minutes) then flip and cook for a further 3 minutes until golden brown.
Top with whatever you like - we used banana, blueberries and honey!