Quick Vegan Pancakes

The Raw Version...
Ingredients:
1 C ground nuts (1/2 c flax, 1/2 c nut mixture of any nuts like cashews & sunflower seeds)
2 TB sweetener  (agave, maple, coconut sugar, etc.)
pinch salt
pinch cinnamon
1 C warm water

1. Mix dry ingredients in a bowl.
2.  Add 1/2 C warm water and mix. Keep adding water until the consistency is like thick pasty oatmeal.
3. Form into pancakes and eat, or put into a dehydrator until dry on the outside, moist on the inside.
4. Top with raw sour cream (see recipe below), fruit, maple, etc.

The Cooked Version...
Ingredients:
1 C    flour         (whole wheat, almond, etc.)
2 TB sweetener (agave, maple, coconut sugar, etc.)
1/8 ts salt
1/4 ts baking soda
pinch cinnamon
1 C   mylk         (soy, almond, etc; water is ok too)
2 TB oil             (virgin coconut, olive, flax, etc.)
1/8 ts apple cider vinegar

1. Warm a pan at med-low heat.
2. Mix the dry ingredients together in a bowl.
3. Add the mylk and oil. Mix well. Add vinegar, mix well.
4. If using teflon pan, no oil is necessary when cooking pancakes. Otherwise, use oil to cook. Spoon or pour pancake batter onto hot pan. When pancakes bubble and the edges on top are stiffened, flip them over.
5. Top with vegan sour cream, maple, fruit, etc.


Vegan Raw Sour Cream
1.5 C raw cashews
3.4 C raw sunflower seeds
2.5 C water

1. Put ingredients in blender and blend well.
2. Pour into a glass jar and cover with hemp or cotton cheese cloth.
3. Let it ferment at room temperature 1-3 hours. Taste it occasionally. As soon as cream is slightly sour, refrigerate it. Consume within 2 days.

tip: I like my sour cream very sour, so I added a few drops of calamansi/lemon/lime/vinegar to a small portion of it.