Vegan Pancakes – The Best!

Vegan Pancakes – The Best!
(Serves 4 – Makes 12 Pancakes)

Pancakes!
My aunt recently asked me for a pancake recipe, which prompted me to re-visit my originally posted recipe (found here). Funny, I thought of this recipe twice in the same week, my aunt being the first. The second time occurred as I was unpacking the last box from our move. I always handwrite my recipes as I’m creating them. Once I get a recipe down, I’ll then type it out to blog or to back it up. I have small notebooks and notepads about filled with recipes. Except this pancake recipe, which is loose on a now tattered tiny notebook sheet. Originally written in red ink, it jumped out at me when I came across it while emptying the box. Twice in a week, I figured it was worth re-sharing.

These pancakes are so simple, fluffy, and moist. Enjoy!

Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds or Flax meal
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine. 
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat. (Depending on pan size I’ll typically make two at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead.
Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.