If you have a family member that is allergic to eggs or you are just bored of eating meals that include eggs for breakfast (like eggs and bacon or classic pancakes), this recipe is just for you. There are no eggs in these pancakes but they are still super soft and fluffy. So what’s the secret? Flaxseed. Use finely ground flaxseed or ground it in your coffee blender. It will also add an extra healthy twist to your pancakes because of the antioxidants and omega 3-acids.
2 cups all-purpose flour
2 tablespoons flaxseed
1 teaspoon baking powder
½ teaspoon baking soda
⅓ cup sugar
¼ teaspoon salt
½ cup butter
2 cups buttermilk
2 teaspoons vanilla extract
In a mixing bowl whisk together the dry ingredients: flour, flaxseed, sugar, salt, baking powder and baking soda. In another bowl, whisk together all wet ingredients: butter, buttermilk and vanilla.
Make a well in the dry ingredients and pour the wet ones. Stir until just combined, but a bit lumpy.
Heat a skillet or a pan over medium heat and grease it lightly. Pour ¼ cup of the batter onto the skillet and cook for about 2-3 minutes until bubbles show up on the surface. Flip and cook for another 1-2 minutes until golden brown.
Serve with a topping of your choice.