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.
Enjoy
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koko's version of Eggless Pancakes
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoons light coconut sugar
1/2 teaspoon kosher salt
2 tablespoons avocado oil
egg substitute 2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes
1 1/4 cup buttermilk, or more to reach desired consistency
In a medium bowl, whisk together the all purpose flour with the baking powder, sugar, and kosher salt.
In a liquid measuring cup, whisk together the oil, flaxseed mixture, and buttermilk.
Stir the wet ingredients into the dry ingredients. The batter will be thick, add regular milk (whole, 2% etc..) if needed to reach desired consistency.
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.
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And that's that!