Ingredients
6
6 servings
- •3 tablespoons water
- •1 tablespoon flaxseed meal
- •1 cup whole wheat flour
- •2 tablespoons white sugar
- •1 teaspoon baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •0.75 cup almond milk
- •2 tablespoons almond milk
- •2 tablespoons melted coconut oil
- •cooking spray
Instructions
- Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
- Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 139
- Carbohydrate: 21g
- Fat: 6g
- Fiber: 3g
- Protein: 3g
- Sugar: 5g
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