Vegan Pancake

This is another Priscila's masterpiece.

Tips:

• Soak the flaxseed in water as the very first step of preparation to give the flax seed more time to absorb the water
• You can use any plant-based milk, we use Vanilla Flaxmilk, but almond milk works well too!
• Leftover batter can be refrigerated up to the next day.
• Preheat the electric griddle, skillet, or waffle baker before using it.
• Olive oil could have a pretty strong taste, choose vegetable oil for less taste.

INGREDIENTS

• 1 tbs flax seeds, soaked in 3 tbs of water
• 1 1/4 all purpose flour
• 1 1/2 tbs sugar
• 2 tsp double acting baking powder
• 3/4 teaspoon salt
• 1 1/3 cups plant-based milk
• 3 tbs olive oil

INSTRUCTION

1. In a large bowl mix flour, sugar, baking powder, and salt. 
2. In a small bowl, mix flax seeds (and the water it soaked in), milk, and oil.
3. Mix small bowl to the large bowl, stir until flour is moistened.
4. Heat skillet over medium-high heat, brush lightly with oil.
5. Pour batter by scant 1/4 cupfuls onto the hot skillet.
6. Cook until bubbly, turn and cook until golden.
7. Enjoy pancake with your favourite topping, ours are maple syrup, berries, and pecan.