Ingredients :
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground flaxseeds
- 3/4 teaspoon salt
- 2 cups unsweetened oat milk room temperature
- 3 tablespoons coconut oil melted and cooled, plus more for the skillet if desired
- 2 tablespoons lemon juice
- vegan butter and maple syrup or fresh fruit, for serving
Directions :
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground flaxseeds, and salt. In a second bowl, whisk together oat milk, melted coconut oil, and lemon juice.
- Make a well in the center of the flour mixture and pour in oat milk mixture. Whisk gently until just combined with a few lumps (do not overmix).
- Heat a griddle or frying pan over medium-high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with vegan butter and maple syrup or fresh fruit.
