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With pancakes this good, who needs butter and syrup!
I was eating these as fast as they came off the griddle.
Using the flaxseed meal recipe (1 T ground flaxseed meal mixed with 2 1/2 T water and let sit for 5 minutes) as an egg substitute,added a nice little crunch to the pancakes.
Using a 1/4 cup measure the recipe yielded about 12 pancakes.
These pancakes are cooling so they can be packaged for the freezer. I placed the pancakes between sheets of waxed paper and then into a plastic freezer bag. Now I can have a pancake snack any time I want. I really like them warmed up with a bit of cheese melting on top.
Here's the original recipe I tweaked a little, o.k. a lot. I hope you try both.
Instead of the nut butter I used the flaxseed mixture as my egg substitute.
1 cup all-purpose flour
Lightly grease a skillet with oil over medium-low heat. Using a 1/4 measuring cup, ladle batter onto the skillet. Cook the pancakes until the bubbles pop on the top, flip them and cook until done. Place pancakes on a platter and cover them with a kitchen towel to keep warm until served.
And that's that!