Ingredients Serves 2
- 1 tbsp ground flax seeds
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Small pinch of salt
- 1 cup soy milk
- 1 tsp cider vinegar
- 1 tbsp oil
The first thing you need to do is prepare your flax egg. Combine 1 tablespoon of ground flax seeds with 3 tablespoons of water, whisk together and set aside for 10 minutes to thicken up.
Flax seeds make an amazing vegan alternative to eggs. 1 tbsp of flax flour + 3 tbsp of water equals 1 egg.
In a bowl mix dry ingredients: 1 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda and tiny pinch of salt.
In a separate bowl combine 1 cup of soy milk, flax egg, 1 teaspoon of apple cider vinegar and 1 tablespoon of oil.
Pour the wet mixture into the dry mixture. Slowly and carefully stir together until just combined. Be sure not to overmix the batter.
Heat a non-stick skillet over medium heat. Spread some oil on the surface of the pan. Pour about 1/4-cup of batter for each pancake. Let them cook for about a minute or two until you see the bubbles.
Then flip and cook for another minute or so. Remove and repeat with remaining batter.
Serve warm with any toppings of your choice.
II layered my pancakes with chocolate sauce, topped with banana coins and seedless grapes, sprinkled with ground pistachios. It was heavenly!
This recipe makes about 7-8 pancakes.