1 1/2 flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup (almond / soya) milk
2 teaspoons apple cider vinegar
1 tablespoon ground flaxseed
1/2 cup water
3 tablespoons (canola) oil
1/2 teaspoons pure vanilla extract
In a large bowl, sift togehter the flour, baking powder, salt and sugar. Make a well in the center.
Measure the milk into a large measuring cup or small bowl. Add the vinegar and ground flaxseeds and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk into the center of the dry ingredients. Add the water, oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth: just make sure you get all the ingredients incorporated.
Preheat a pan or griddle over medium-low heat and let the batter rest for 10 min.
Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake and cook for 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan if needed and cook for another 3 minutes or so. The pancake should be a little under a inch thick and golden brown. Let the pancakes rest on a cooling rack covered with aluminum foil until ready to serve. To reheat, place pancakes on a baking sheet covered with foil in a 150 °C (300 °F) degree oven for 5 minutes or so.
(COOKBOOK: Isa Does it – Isa Chandra Moskowitz)