“These tender pancakes are great for leisurely mornings when you don't need to rush. They are light, fluffy, and fabulous.”
READY IN:
35mins
YIELD:
12 three inch pancakes
UNITS:
US

Ingredients Nutrition

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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