2 cups unbleached flour
1/2 cup apple sauce
1/4 cup almond milk
1/3 cup coconut oil
3 eggs worth of egg replacer
2- 3 drops of beet juice (for colour)
2 tablespoons pure strawberry extract/tincture
1 teaspoon pure vanilla extract
1 cup high quality silver tequila
1 pint strawberries, rinsed and sliced
Cashew whipped cream, for garnish
Zest of 1 lime, for garnish
Himalayan rock salt
In a large bowl, sift your flour.
Whisk in apple sauce, oil, almond milk and egg replacer. Add the beet juice and extracts and mix well. Stir in the tequila. The batter should be about the consistency of cupcake batter, add more almond milk if necessary.
Drop batter by large spoonfuls onto a warm frying pan over medium heat (you can also use a griddle). When bubbles begin to appear on top of the pancakes, flip.
Cook for an additional 30 seconds to 1 minute and then remove from the pan. Garnish the pancakes with whipped cream, strawberries, lime zest and a sprinkle of salt.
