2 tablespoons ground flax seeds
3 tablespoons water
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons unsweetened shredded coconut, optional
oil for skillet, as needed (I use coconut)
1/2 cup nondairy yogurt
1 cup nondairy milk (I use almond, but coconut would be great)
1 teaspoon vanilla extract (lemon or coconut extract would be great here, too)
1 teaspoon grated lemon zest, optional
3/4 cup frozen or fresh wild blueberries
1. Preheat oven to 200 degrees F to keep pancakes warm. Blend the ground flax seeds with the water in a medium bowl and set aside. In a larger bowl, add the whole wheat pastry flour, baking powder, baking soda, salt and coconut (if using.)
2. Preheat a greased skillet or griddle to medium-hot. To the flax seed mixture, add the nondairy yogurt, nondairy milk, vanilla (or lemon or coconut) extract, and the optional lemon zest; blend well. Add the wet ingredients to the dry.
3. Pour the batter out 1/4 cup at a time onto prepared skillet or griddle. Sprinkle a few blueberries onto each pancake immediately after pouring the batter. Cook until dry and golden around the edges, flip and cook until the second side is golden brown.
4. Place cooked pancakes on a wire rack until ready to serve. To keep them hot until all are done, place the wire cooling rack on a baking sheet in the oven. Place cooked pancakes on the sheet pan as you remove them from the skillet.
I serve these with a touch of warm maple syrup, sliced strawberries and bananas. They are very hearty, nutty and not too sweet since there is no sweetener in the batter.
Source of recipe: This is a heavily modified version of a Bob's Red Mill pancake recipe.