Light, fluffy & oh so satisfying… especially on the weekend! Keep them warm in the oven while you finish making the stack so the honey or butter & sirop melt off every single one!! And with the addition of flax seed & topping them with strawberries, I don’t feel bad at all about eating a whole little stack!! 😉
1 cup all-purpose flour, (spooned and leveled)
1 tablespoon ground flax seeds
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter or coconut oil, melted
1 large egg
1 tsp vanilla
1 tablespoon butter or coconut oil for pan
Assorted toppings, such as diced fruit, butter, maple syrup, confectioners’ sugar, honey, jams, preserves, whipped cream, coconut, chopped nuts or chocolate chips…endless possibilities!
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
In a small bowl, whisk together flour, flax, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium with butter or oil.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more butter or oil and remaining batter. (You’ll have a little pancake stack of about 8-10 pancakes.) Serve warm, with desired toppings. I used strawberries & honey – yum!