Make flax eggs first by mixing 2Tbs ground flaxseed with 6Tbs water and leaving to sit for 10 minutes until it thickens into an egg-like consistency
WET INGREDIENTS: whisk together the wet ingredients first: plantbased milk & lemon juice or vinegar. Leave for 10 minutes to curdle until it thickens like a buttermilk
Combine the milk mixture with the flax eggs and oil
DRY INGREDIENTS: add the dry ingredients to a bowl and whisk until combined - flour, baking powder, sugar, salt
Create a well in the middle of the dry ingredients and add the wet, slowly stirring until just combined. Don't overmix as it will change the consistency of the pancakes
Let the batter rest for around 5 minutes. The batter will thicken as it rests, don't mix it again as this will impact the reaction of the baking powder
Heat up a non-stick pan to medium heat then add oil for frying - coconut, grapeseed or rapeseed work well
Add around 1/2 cup of batter to the pan and cook until you start to see bubbles on the surface
Flip the pancake over and cook on the other side for around 3-5 minutes, until the pancakes are cooked all the way through