Ingredients: (yields 6 4-inch pancakes)

• 1 cup whole-wheat flour

• 1 teaspoon sugar

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 tablespoon ground flax seed

• 1 cup + 1 tablespoon almond milk

• 1 teaspoon apple cider vinegar

• 1 teaspoon vanilla extract

• 1 tablespoon coconut oil

Instructions:

1. Create your flax seed “egg.” Whisk together 1 tablespoon of ground flax seed with 2.5 tablespoons of water in a small bowl and set aside to thicken.

2. In a medium mixing bowl, add the dry ingredients together and stir. (flour, sugar, baking powder, baking soda, and salt)

3. In another separate mixing bowl, add the almond milk, apple-cider vinegar, coconut oil, and then the flax egg. Mix the wet ingredients until combined.

4. Now, pour the wet ingredients into the dry ingredients and stir together until JUST combined. Do not over mix or the pancakes will end up with a tough texture. Slowly stir until all of the batter is incorporated. A few small lumps are OK

5. Place skillet over medium-high heat and spread non-stick vegetable spray over the pan. Wait 3-5 minutes for the pan to get hot before pouring pancakes.

6. Using a 1/4 cup measurement, pour batter onto pan and wait 2 minutes for large bubbles to form on the surface, then flip and cook for another 90 seconds.

7. Serve with toppings of your choice and enjoy!

Nutrition Facts: (per 1 pancake)

Calories: 108

Protein: 3g

Carbohydrates: 15g

Fiber: 3g

Fat: 3.5g