Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Makes 4 Servings
- 2tablespoons ground flaxseed
- 1/3cup water
- 1cup unsweetened almond milk
- 1/4cup pure maple syrup
- 8ounces unbleached all-purpose flour (approximately 1⅞ cups)
- 2teaspoon baking powder
- 1 1/2teaspoon coconut oil (melted, for the pan)
Combine the flaxseed and water in a large mixing bowl and let sit for about 5 minutes until thickened.
Add the milk and maple syrup to the bowl and mix well.
Add the flour and baking powder to the bowl and combine until a thick batter forms.
Heat a nonstick pan over medium-low heat. Lightly brush the pan with oil.
Spoon the batter into the pan, ¼ cup at a time. Cook the pancakes for about 4 minutes per side, or until golden brown. Repeat with the remaining batter.