Healthy Plant-Based Whole Wheat Pancakes

Combine apple cider vinegar and almond or oat milk in a large bowl. Let site while continuing rest of recipe.

Turn on and heat a cast iron griddle or large greased skillet on medium heat. I use cast iron griddle, temperature is set at 375 degrees.

In a separate mixing bowl, combine flour, baking soda, baking powder, ground flaxseed and salt. Stir until blended.

Add water to apple cider vinegar and milk.

Mix dry ingredients into wet ingredients and mix until combined. If mixture is to thick add water until desired texture. You do not want it to thin, pancakes will not be fluffy and harder to pour if batter is to thin.

Using a ladle or easy to pour cup to put batter onto griddle. Allow batter to cook until bubbles appear on top, then flip to cook other side.

Serve with natural maple syrup, natural peanut butter, fresh fruit, or your favorite pancake topping.

Makes 10-12 pancakes. Batter does great in the freezer, so make a double batch and save some for next time.