Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Flaxseeds add a bit of fiber and a warm, nutty flavor to this stack of pancakes without making them any less fluffy. Maple syrup is already mixed directly into the batter, but you can also drizzle some on top for extra sweetness.
Yield
Makes 4 Servings
Ingredients
2
Tbsp. ground flaxseed
⅓
cup water
1
cup unsweetened almond milk
¼
cup pure maple syrup
8
oz. unbleached all-purpose flour (approximately 1⅞ cups)
2
tsp. baking powder
1½
tsp. coconut oil (melted, for the pan)
Preparation
Step 1
Combine the flaxseed and water in a large mixing bowl and let sit for about 5 minutes until thickened.
Step 2
Add the milk and maple syrup to the bowl and mix well.
Step 3
Add the flour and baking powder to the bowl and combine until a thick batter forms.
Step 4
Heat a nonstick pan over medium-low heat. Lightly brush the pan with oil.
Step 5
Spoon the batter into the pan, ¼ cup at a time. Cook the pancakes for about 4 minutes per side, or until golden brown. Repeat with the remaining batter.