Flaxseed/linseed is used as a substitute for eggs in this recipe. Eggs are a better emulsifier than flaxseed so there is an optional specialty ingredient (lecithin, an emulsifier) which will improve the texture of the pancakes. Increase the baking powder to 7.5-10ml (1.5-2 tsp) if you want them fluffier.

• 135g Plain flour
• 5ml (1 tsp) Baking powder
• 2.5ml (0.5 tsp) Salt
• 30ml (2 tbsp) Caster sugar
• 125ml (0.5 cup) Soy milk or nut milk etc.
• 30ml (2 tbsp) Sunflower oil

• 15ml (1 tbsp) Flaxseed
• 45ml (3 tbsp) Water

Optional

• 2.5ml (0.5 tsp) Lecithin

To serve

• Fresh berries/fruit
• Maple syrup

Soak the flaxseed in the water in a cup, stir and leave for a few minutes to thicken.

Combine the flour, baking powder, salt, caster sugar, and lecithin (if using) in a bowl.

Add the flaxseed/water mix, sunflower oil and soy/nut milk to the dry ingredients and stir well to form a thick batter.

Oil a hot frying pan and pour the batter in your preferred size.

Flip and cook the other side.

Serve with berries, fruit, and maple syrup to taste.