1 tbsp
canola oil, plus extra as needed for cooking
1 tbsp
sugar
1/2 tsp
vanilla extract
Method :
Place the flour, baking powder,
and salt in a medium mixing bowl and stir them together.
Place the flaxseeds in a dry
blender and grind them into a powder.
Add the water and blend until a
gummy mixture is achieved, about 30 seconds.
Add the milk, oil, sugar, and
vanilla extract and process until frothy and well blended, about 1
to 2 minutes.
Pour into the flour mixture and
mix just until everything is evenly moistened.
Coat a skillet or griddle with a
little canola oil, and heat it over medium high.
Spoon the batter into the hot
skillet using about 2 tbsp for each pancake.
Cook until bubbles pop through the
top of the pancakes and the bottoms are golden brown, about 2 to 3
minutes.
Turn the pancakes over and cook
until they are golden and cooked through, about 1 minute longer.
Be sure to add a little canola oil to
the skillet between each batch to prevent the pancakes from sticking to
the pan. To keep the finished pancakes warm while the remainder cook,
place them on a baking sheet in a 300F oven. This way you can serve the
pancakes hot all at the time and no one has to wait.
Makes about a dozen 3" pancakes (Serves 3
to 4)
These tender pancakes are great for
leisurely mornings when you don't need to rush. They are light fluffy,
and fabulous.
