● 1 cup all purpose flour
● 1 tablespoon baking powder
● ¼ teaspoon salt
● 1 tablespoon ground flaxseed
● 1 teaspoon Bragg apple cider vinegar
● 1 tablespoon sugar
● 2 tablespoons coconut oil, melted and
slightly cooled
● 2 teaspoons vanilla extract
● 1 cup + 1 tablespoon unsweetened
almond milk (or non-dairy milk of

Bragg Organic Apple Cider Vinegar with the Mother 946ml

1. Whisk together flour, baking powder
and salt in a medium bowl. Set aside.
2. In a large bowl, mix together the
flaxseed, apple cider vinegar, sugar,
melted coconut oil, vanilla until
3. Add the dry ingredients to the wet
ingredients and mix just until
4. Heat a griddle or skillet over medium
heat and coat with coconut oil.
5. Pour 1/3 cup of the batter to the
griddle for each pancake and cook for
3-4 minutes until set and bubbles
begin to form. Flip and cook until
golden brown, about 1-2 minutes
6. Repeat with remaining batter, adding
more oil as necessary.

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