WHOLE WHEAT/FLAX PANCAKES

Ingredients:

• 1/2 cup all-purpose flour

• 1/2 cup whole wheat flour

• 2 tablespoons flax meal

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsweetened almond milk

• 2 tablespoons vegetable oil

• 1 teaspoon vanilla extract

• Non-stick cooking spray or additional oil, for the pan

Instructions:

1. In a medium bowl, whisk together the flour, flax meal, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be slightly lumpy.

4. Heat a large pan or griddle over medium heat. Lightly coat the pan with non-stick cooking spray or a small amount of oil.

5. Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look dry, about 2-3 minutes.

6. Flip the pancakes and cook until the other side is golden brown, about 1-2 minutes.

7. Repeat with the remaining batter, adding more oil or cooking spray as needed.