Ingredients
For the wet ingredients:
1 tbsp ground flaxseed
12 fl oz (355 ml) unsweetened soy milk
2 tbsp maple syrup
1 tbsp ground flaxseed
12 fl oz (355 ml) unsweetened soy milk
2 tbsp maple syrup
For the dry ingredients:
4.25 oz (120 g) buckwheat flour
3.25 oz (90 g) oat flour
2 tsp gingerbread spice mix
1 tsp baking powder
4.25 oz (120 g) buckwheat flour
3.25 oz (90 g) oat flour
2 tsp gingerbread spice mix
1 tsp baking powder
Nutrition
(Per Serving)
Calories
370
Fats
6 g
Protein
14 g
Carbs
65 g
Instructions
- In small bowl, combine ground flaxseed and 2 ½ tablespoons water. In separate bowl, mix soy milk and 1 tablespoon apple cider vinegar. Let sit for 5 minutes, then stir flaxseed mixture and maple syrup into soy milk mixture.
- In large bowl, whisk all dry ingredients and add ½ teaspoon salt. Make well in dry mixture and pour wet ingredients in. Stir until smooth.
- Heat nonstick skillet over medium-low. Pour in 4 tablespoons batter per pancake. Cook for 3 to 4 minutes until bubbles appear, then flip and cook 2 to 3 more minutes.
- Repeat with remaining batter. Serve warm with toppings of choice.