Peanut Butter Flaxseed Pancakes

Preheat an electric griddle or a large skillet on the stovetop to medium heat (approximately 176 C). Ensure the surface is hot but not smoking.

In a large mixing bowl, combine flaxseed meal (1 tbsp) and water (2.5 tbsp) to create a flax egg; let it sit for a minute or two. Then, add vegan butter (1 tbsp) (melted), maple syrup (1 tbsp), natural salted peanut butter (1 tbsp), baking soda (0.5 tsp), baking powder (1 tsp), salt (1 pinch), and pure vanilla extract (0.5 tsp). Whisk until well combined. Add unsweetened vanilla almond milk (0.5 cup) and whisk again.

Next, add oat flour (0.5 cup) and whole-wheat pastry flour (0.25 cup) and stir until just combined. Let the batter rest for 5 minutes. Start 5m timer

Lightly grease your griddle. Pour scant 0.25 cup measurements of the batter onto the griddle to form 6 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.

Cook for 1-2 minutes more on the other side. Serve topped with additional [vegan butter], [natural salted peanut butter], a light drizzle of [maple syrup], or your preferred toppings. Start 2m timer

These pancakes will reheat well the next day in the microwave.