Pancakes

1. 1

   Prepare the Flax Egg

   1.In a small bowl, whisk together the ground flaxseed and water.

   2.Set it aside for 5-10 minutes to thicken into a gel-like consistency. This will act as your binder.
2. 2

   Combine Dry Ingredients

   1.In a large mixing bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
3. 3

   Combine Wet Ingredients

   1.In a separate medium bowl, whisk together the unsweetened almond milk, vegetable oil, vanilla extract, apple cider vinegar, and the prepared flax egg.
4. 4

   Make and Rest the Batter

   1.Pour the wet ingredient mixture into the bowl with the dry ingredients.

   2.Gently fold them together with a spatula or whisk until just combined. Do not overmix; a few lumps are perfectly fine and are key to a tender pancake.

   3.Let the batter rest for 5-10 minutes. You may see some bubbles form, which is the leavening agents at work.
5. 5

   Cook the Pancakes

   1.Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of vegetable oil or vegan butter.

   2.Pour approximately 1/4 cup of batter onto the hot surface for each pancake.

   3.Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges begin to look dry and set.

   4.Carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.

   5.Repeat with the remaining batter, greasing the pan as needed between batches.
6. 6

   Serve and Enjoy

   1.Serve the pancakes immediately while warm. Stack them high and top with maple syrup, fresh berries, vegan butter, or your favorite toppings.

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