Cinchy Pancakes


Dry Ingredients

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

Wet Ingredients

1 cup flax milk
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract                                                                                                     *Add 1/2-3/4 cup of frozen or fresh blueberries if you like


 Makes 6-8 pancakes.  

Makes 6-8 pancakes.  

I have been making this pancake recipe for years since I discovered it online.  I always felt woefully ill after eating a stack of pancakes when I was a kid.  But these pancakes are super light and tasty, you might just feel so good after consuming them and finally send your project.  

You can make these pancakes in a "cinch" while on a climbing road trip as they require no perishable ingredients.  It is best to keep ground flax seed in the fridge, but if you are traveling and do not have access to a fridge, it is not a big problem.  Flax seed easily replaces eggs as does Ener-g egg replacer. In this recipe I stick with making a ground flax seed "egg", typically made by using 3 Tbsp of h2O and 1 Tbsp of flax seed.  Additionally, you could keep a box of shelf-stable plant-based milk on hand to use instead of the refrigerated kind.     

Steps:  Combine the flour, baking powder, sugar and salt in a bowl and set aside.  Next, obtain a new bowl and whisk the flax milk, apple cider vinegar and ground flax for about two minutes or until foamy.  Fill a measuring cup with 1/2 cup of water, add the canola oil, vanilla extract and stir. Add the wet ingredients to the dry and mix until combined.  Finally, add the blueberries and give one last stir.  Let the batter sit for a few minutes.  In the meantime, warm your frying pan up to a medium temperature.  Testing the pan for a good amount of sizzle is advised!  Once warm, spray the pan with olive oil spray or coconut oil.  Using a ladle, drop about 1/3 of a cup of the batter onto the pan.  Wait for the pancake to start bubbling around the edges and in the middle before you flip. Top with maple syrup from Vermont and Earth Balance butter!  Makes 6-8 pancakes and 5 Belgian waffles.  Say whaaat?  More on the waffles later!

Inspired by Isa Moskowitz's pillowy pancakes.