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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These tender pancakes are great for leisurely mornings when you don't need to rush. They are light, fluffy, and fabulous. Ingredients:
1 cup whole wheat flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
1 tablespoon flax seed |
1/4 cup water |
3/4 plain soymilk |
1 tablespoon canola oil, plus extra as needed for cooking |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Place the flour, baking powder, and salt in a medium mixing bowl and stir them together.
2. Place the flaxseeds in a dry blender and grind them into a powder.
3. Add the water and blend until a gummy mixture is achieved, about 30 seconds.
4. Add the milk, oil, sugar, and vanilla extract and process until frothy and well blended, about 1 to 2 minutes.
5. Pour into the flour mixture and mix well until everything is just moistened.
6. Coat a skillet or griddle with a little canola oil, and heat it over medium-high.
7. Spoon the batter into the hot skillet using about 2 tablespoons for each pancake.
8. Cook until bubbles pop through the top of the pancakes and the bottoms are golden brown, about 2 to 3 minutes.
9. Turn the pancakes over and cook until they are golden and cooked through, about 1 minute longer.
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