Egg and Dairy Free Pancakes

7 steps · 45 min total

1. 01

   Prepare Flax Egg

   In a small bowl, whisk together the ground flaxseed with 3 tablespoons of water. Let this mixture sit for 2 to 3 minutes; it will thicken slightly, acting as your egg substitute.
2. 02

   Combine Dry Ingredients

   In a separate, larger bowl, whisk together both flours, sugar, baking powder, baking soda, and salt until well combined.
3. 03

   Mix Batter

   Pour the almond milk and cooking oil into your prepared flaxseed mixture. Then, add this wet mixture to the dry ingredients. Stir everything together until just combined; a few small lumps are fine, but you want to make sure there are no dry streaks of flour.
4. 04

   Heat Skillet

   Set a skillet or griddle over medium heat on the stove.
5. 05

   Cook Pancakes

   Once the skillet is hot, pour about 1/4 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes, or until you see small bubbles forming across the surface and the edges look set.

   Carefully flip each pancake and cook for another 2 minutes on the second side, until it's golden brown and cooked through.

6. 06

   Finish Cooking

   Transfer the cooked pancakes to a plate and continue cooking the remaining batter, adding more oil to the pan if needed, until all the batter is used.
7. 07

   Serve

   Stack the pancakes high and serve them warm with a generous drizzle of maple syrup or a dollop of your favorite jam.