These dairy-free egg-free pancakes are a delightful breakfast. Traditional buttermilk is substituted with almond milk, which gives the pancakes a slightly sweet flavor. Whole wheat flour and flaxseed meal are used to create a more nutritionally rich meal. Cook the pancakes on a griddle or non-stick skillet and serve with butter and pure maple syrup.
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed (sometimes called flaxseed meal)
1 c. almond milk
2 tbsp cooking oil
In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using.
In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left.
Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up.
Serve with maple syrup or your favorite jam.