1 cup flour
1 flax egg (or normal egg, or banana, or tablespoon apple sauce see notes below)
2 tablespoons oil
1 tablespoon sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 cup of buttermilk ( 1 cup milk, or soya milk, curdled with 1 teaspoon cider vinegar)
Sieve the flour, baking soda and baking powder into a large bowl add the oil sugar buttermilk and “egg” mix thoroughly with a hand whisk or throw the whole lot into a blender.
To make flax eggs for baking blend 5 tablespoons of ground flax seeds with 8 ml water until thick and foamy like a smoothy. 3 tablespoons of this mix = 1 egg. This keeps for up to 1 week in the fridge.
Feel like some cinnamon apple pancakes? Replace the flax egg with 1 tablespoon of apple sauce and add ¼ teaspoon of cinnamon.
Chocolate banana pancakes I here you ask, replace the egg with 1 banana and replace 1 tablespoon of the flour with cocoa powder omit the salt.
Preheat a large frying pan and spray lightly with fry light or sunflower oil. Using a 1/3 rd of a cup measure scoop 1/3 cup of batter for each pancake. Cook until little holes appear on the top of the batter, flip and cook for a further 2 minutes. Creates roughly 8 big fluffy pancakes