The second I saw this post in my Google Reader, I knew it was going to be the next brvnch staple. I think they spoke for themselves. They are finicky though - your measurements need to be pretty exact. The batter should be thick, like cake (that’s what she said?) and your heat level matters, otherwise they’ll burn a little before they puff (but they’ll still be yummy!)

ingredients

• 1 1/2 C all purpose flour (unbleached)
• 3 1/2 t baking powder
• 2 T sugar
• 1 t salt
• 1 C almond milk
• 2 t apple cider vinegar
• 1 T flax seeds
• 1/2 C water
• 3 T canola oil
• 1/2 t pure vanilla extract

instrux

1. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center
2. In a measuring cup, mix the almond milk, vinegar and ground flax seeds. Wisk until foamy. This might take a minute or so. I used an actual wisk. 
3. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. This should take about a minute. It doesn’t need to be sooth, just mixed. 
4. Preheat the pan over medium-low heat and let the batter rest for at least 10 minutes. 
5. Lightly coat the pan in oil. Add 1/3 C of batter for each pancake (or less) and cook for about 4 minutes until puffy. Then flip. You should add oil between flipping. 
6. Put pancakes on a cooling rack covered with tin foil.

MAKES: About 6 pancakes (depending on how large you make them)
CREDIT: theppk.com