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 choice)
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
In a large bowl, mix together the flaxseed, apple cider vinegar, sugar, melted coconut oil, vanilla until combined.
Add the dry ingredients to the wet ingredients and mix just until combined.
Heat a griddle or skillet over medium heat and coat with coconut oil.
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 more.
Repeat with remaining batter, adding more oil as necessary.