2/3 cup non-dairy milk
2 tsp. vanilla
1 tbsp. sugar
1 tbsp. olive oil
½ tsp. cinnamon
¼ tsp. salt
1 tsp. Bragg’s organic apple cider vinegar
½ tsp. aluminum free baking soda
½ cup chopped walnuts
1 tbsp. ground flaxseed
Whisk together the ground flaxseed and water until it thickens. Whisk in milk, vanilla, oil, vinegar and set aside. Mix together all dry ingredients. Pour wet ingredients into the dry and mix well. Set aside 5-10 minutes while you heat the griddle.
Once the griddle or pan is very hot (but not smoking) make pancakes according to your preferred pancake making method – using cooking spray, oil, non-dairy butter, et cetera. The size you make them is up to you. For these, I use an ice-cream scoop for each pancake.
Serve with the topping of your choice. Here they are pictured sprinkled with additional chopped walnuts, non-dairy butter, and maple syrup.