-
Start by making your flax egg by mixing together 1 Tablespoon of ground flaxseed with 2 1/2 Tablespoons of water and letting sit for 10 minutes. It will be a thick gel when it's ready to use.
-
Mix together all dry ingredients with a whisk in a large bowl.
-
Mix together your wet ingredients in a separate bowl.
-
Pour the wet ingredients into the dry ingredients and fold to mix together - don't overmix! It will be slightly lumpy, and that's OK. If it's too thick to pour onto the pan easily, you can mix in a couple more Tablespoons of almond milk.
-
Let the batter rest while you preheat your pan.
-
Preheat your nonstick pan on medium heat. Once it's hot, lower the heat to low medium heat.
-
Grease your pan with a small dab of coconut oil.
-
Pour 1/4 cup of the batter onto your pan and spread it out with the back of your measuring cup.
-
Once the bottom of the pancake is golden and the top has small bubbles on the surface it's ready to flip.
-
Repeat until finished.