Serve them plain with pure maple syrup, add your favorite in-season fruit to the batter, or top them with Raspberry Maple Syrup. Freeze them in pairs in airtight bags and you have the solution for a quick midweek breakfast.
Ingredients
- 3 tablespoons grapeseed oil plus more for pan
- 1 Flaxseed Egg
- 1¾ to 2 cups (420 to 480 ml) Hemp Milk or non-dairy milk of choice
- 1 teaspoon Vanilla Extract
- about 2¼ cups (300 grams) Pancake and Baking Mix
How to Make It
- Whisk together 3 tablespoons of oil, flaxseed egg, 1¾ cups (420 ml) of milk, and vanilla.
- Whisk in the Pancake and Baking Mix. Add up to ¼ cup (60 ml) more milk until the desired consistency is reached.
- Heat a small amount of oil in a skillet over medium-high heat.
- Spoon the pancake batter, in portions, into the skillet. Flip the pancakes when you can see small holes forming in the tops of the pancakes. Cook for 1 to 2 minutes longer, until lightly browned.
- Repeat step 4 with additional batter. Add more oil to the pan as needed to avoid sticking.