Vegan Rainbow Pancakes

INGREDIENTS:

• ¾ cup oat flour
• ¼ cup buckwheat flour
• 2 Tbsp cornstarch
• 1 tsp baking powder
• 1 flax egg (1 Tbsp ground flax seeds + 6 Tbsp water)
• 1 Tbsp coconut oil (or swap with 1 Tbsp nut butter)
• 1 ripe banana (alternatively 1 Tbsp maple syrup)
• ¾ cup coconut milk
• pinch of salt
• ½ tsp Unicorn Superfoods Alkalising Blend
• ½ tsp Unicorn Superfoods Ocean Blend
• ½ tsp Unicorn Superfoods Berrylicious Blend
• ½ tsp Unicorn Superfoods Tropical Blend
• ½ tsp Unicorn Superfoods Pink Pitaya
• ½ tsp Unicorn Superfoods Antioxidant Blend

DIRECTIONS:

1. Place the banana into a medium-sized bowl and mash with a fork.
2. Add the coconut milk, coconut oil and flax egg and whisk together.
3. In a separate bowl combine all the dry ingredients.
4. Add the wet to the dry ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.
5. Separate the batter into 6 different batches and add about ½ tsp of each blend into the bowls. Combine and let rest for another minute.
6. Heat a pan over medium heat (if you have a non-stick ceramic pan you won't need oil - otherwise add a little bit). Add about ¼ cup of the mixture at a time to the pan to make one pancake.
7. Once there's a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.
8. Add some nut butter, hemp seeds, and figs with a drizzle of maple syrup and enjoy!