vegan butterand maple syrup or fresh fruit, for serving
In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground flaxseeds, and salt. In a second bowl, whisk together oat milk, melted coconut oil, and lemon juice.
Make a well in the center of the flour mixture and pour in oat milk mixture. Whisk gently until just combined with a few lumps (do not overmix).
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with vegan butter and maple syrup or fresh fruit.
Ground flaxseeds (flaxseed meal): The recipe calls for golden flaxseeds, which have a milder flavor, but brown flaxseeds are fine, too.
Oat milk: Add lemon juice to oat milk (or any other non-dairy milk) to make "vegan buttermilk."
Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes 8 (4-inch) pancakes (more or less depending on how you size them). It should be enough for 4 servings, 2 pancakes each, but appetites may vary.
Storage: Store leftovers covered in the refrigerator for up to 4 days.