Ingredients20 m servings 136
- Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 136 calories; 3.4 20.7 5.3 31 115 Full nutrition
ReviewsRead all reviews 4
We enjoyed these pancakes. I too used ground flax instead of the seeds. The consistency was a little off, but the flavor was really good. I will make them again when I get flax seeds to see if t...
I used extra almond milk, due to very thick batter. I also added a little bit of peanut butter powder to make 'Peanut Butter and Jelly' pancakes. ( the 'Jelly' is a 14oz or so bag of mixed froze...
I made this today and it was pretty good. The only thing I would change is using wheat flour instead of regular. I also used almond milk instead of soy but next time I will use 2 cups, we like...