We made this recently in lieu of pancake day as we missed it. I wasn’t sure how these would taste – but it turns out – delicious!
Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Whisk in a bowl and set aside to thicken.
Mix 1 cup of flour, 1 teaspoon of sugar, 2 teaspoon of baking powder & 1/4 teaspoon of baking soda & 1/4 teaspoon of salt. Stir together.
In a separate bowl, add 1 cup of rice milk & apple cider vinegar to create buttermilk. Mix this with the ground flaxseed mix.
Carefully and slowly mix the dry & wet ingredients together. To do this, make a big ‘crater’ in the dry ingredients mix. Then pour in the wet ingredients. Very slowly stir until the batter is created. Don’t over-stir, it’s ok to have lumps rather than over-stir.
Get a ban nice & hot for a couple of minutes. Using some kitchen towel spread a little vegetable oil over the bottom of the pan. Test with a small pancake – if it sizzles when it hits the pan and then bubbles, the temperature is ready. Flip it after 30 seconds to 1 minutes. Use a 1/4 cup measurement to create the perfect american pancake size.
Add blueberries & maple syrup to taste!
