Perfect Pancakes Revisited

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I posted this recipe for vegan pancakes awhile back when I had removed all dairy from my diet while nursing Anna because of a dietary restriction. I no longer avoid dairy products, thank goodness, and in fact I tend to embrace them, but as far as pancakes go, vegan or not, these pancakes are amazing. I have made them every week now as a treat for us in the mornings on the weekend this past month and am loving their tasty, fluffy goodness, with or without maple syrup, and the fact that I don’t feel heavy and bogged down after eating them. This is probably also the easiest pancake recipe that I’ve ever made. One reader had suggested (and that is what restarted my love affair with these) that I try chia seeds in the batter instead of flax seeds and I did. They came out very pretty, looking like a slice of dragon fruit but my favorite is still the standard version with flax seed. I now use regular milk in place of soy in the recipe but you can revert to the vegan version if you like.

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Perfect Pancakes

Makes about 6-8 medium sized pancakes

  • 1 cup Flour
  • 1 cup Milk
  • 1/4 cup ground Flax Seed
  • 2 Tbs Oil
  • 2 Tbs Sugar
  • 1 Tbs Baking Powder
  • 1/8 tsp Salt

Heat a frying pan over medium-high heat. Whisk together the dry ingredients in a large mixing bowl until well combined. Add the oil and milk and mix into the dry ingredients until just combined (don’t over mix). Butter or oil the pan and ladle a 1/4 cup of the batter onto the hot pan (I cook two at a time).  Flip once they start to bubble on top and turn brown. Cook for another minute or two on the other side and serve hot with melted butter or maple syrup.

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