Mix dry ingredients in a large bowl (flour, sugar, baking powder, and salt).
Add the liquid ingredients (milk, flax egg, oil, and vanilla extract) to the bowl and stir until well combined. Let the batter stand for 5-10 minutes before using it.
Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
Feel free to use any other type of flour.
If you want to make this recipe gluten-free, I would combine 1/2 cup of oat flour (60 g) and 1/2 cup of buckwheat or brown rice flour (60 g).
You can use other types of sugar. If you use syrup or any liquid sweetener you’ll probably need to add less milk.
Replace baking powder for baking soda if you don’t have any.
I always use Himalayan pink salt, although any type of salt will work. It is actually optional, but it enhances the flavor.
Feel free to use any kind of unsweetened plant milk – I used soy milk.
Oils with a neutral flavor are the best option for this recipe (I used melted coconut oil). I always cook with extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit this ingredient and add more plant milk if needed.
Vanilla extract is optional. If you don’t want to buy it, feel free to make it at home.