Emma Fishman. Prop styling by JoJo Li. Meals styling by Rebecca Jurkevich
Makes 4 Servings
- 2tablespoons floor flaxseed
- 1/3cup water
- 1cup unsweetened almond milk
- 1/4cup pure maple syrup
- 8ounces unbleached all-purpose flour (roughly 1⅞ cups)
- 2teaspoon baking powder
- 1 1/2teaspoon coconut oil (melted, for the pan)
Mix the flaxseed and water in a big mixing bowl and let sit for about 5 minutes till thickened.
Add the milk and maple syrup to the bowl and blend nicely.
Add the flour and baking powder to the bowl and mix till a thick batter kinds.
Warmth a nonstick pan over medium-low warmth. Evenly brush the pan with oil.
Spoon the batter into the pan, ¼ cup at a time. Prepare dinner the pancakes for about 4 minutes per facet, or till golden brown. Repeat with the remaining batter.