Endlessly Customizable Pancakes

Makes about 6 pancakes Ready in 20 minutes Consider this pancake recipe a blank slate to get creative with your favorite mix-ins-or try one of the 10 flavor options I suggest here! There's a little something to please any palate. And since they freeze well, you can have pancakes for breakfast any day of the week. TONI'S TIPS: >>These pancakes freeze beautifully. Line a baking sheet with a silicone mat or parchment paper and lay the pancakes flat. Freeze for 1 hour, then store in a freezer bag or airtight container for up to 2 months. To reheat, microwave in 30-second increments to reach your desired temperature. No microwave? Reheat in the oven at 350 degrees for 10 minutes. VARIATIONS Apple Cinnamon Pancakes: Add 1/3 cup finely diced apples + 1 teaspoon ground cinnamon in step 4 Banana Nut Pancakes: Add 1/2 cup mashed banana + 1/4 cup chopped walnuts + 1 teaspoon ground cinnamon in step 4 Birthday Cake Pancakes: Add 1/3 cup rainbow sprinkles in step 4 Blueberry Lemon Pancakes: Add 2/3 cup blueberries + 1 tablespoon lemon juice + 1 tablespoon grated lemon zest in step 4 Cake Pancakes: Add 1/2 cup carrots + 1/4 cup chopped walnuts + 1 teaspoongroundcinnamon in step 4 Double Chocolate Pancakes: Add 3 tablespoons cocoa powder + 1/2 cup vegan chocolatechipsinstep4 Green Pancakes: Blend 2 cups spinach with the milk until completely smooth before adding in step 3 PB&S Pancakes: Melt 1/2 cup peanut butter and drizzle onto the cooked pancakes; servewithsliced strawberries Pumpkin Spice Pancakes: Add 2 tablespoons pur?ed pumpkin + 1 teaspoon pumpkin pie spice (storebought or page 216) in step 4 Zucchini Pancakes: Add 1/2 cup grated zucchini +1teaspoonground cinnamon in step 4

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% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small bowl, whisk together the flaxseed meal and warm water for 1 minute. Set aside for 5 minutes to thicken.

Step 2

2. In a large bowl, sift together the flour, sugar, baking powder, and salt.

Step 3

3. Combine the plant-based milk and vegan butter in a medium microwave-safe bowl, and microwave until the butter is completely melted, about 11/2 minutes.

Step 4

4. Add the butter mixture, vanilla, and flaxseed mixture to the dry mixture and gently whisk just until the batter is smooth, but there's no need to remove all the lumps. Add your desired add-ins and flavorings. Do not overmix.

Step 5

5. In a large nonstick skillet, heat a small amount of vegan butter over medium heat. It's important to preheat the pan before making your first pancake.

Step 6

6. With a 1/2-cup measuring cup, scoop up some batter and pour it onto the preheated pan, using the cup to spread the batter and shape each pancake to the size you like. Once lots of bubbles begin to form on the pancakes and the bottoms are light brown, in 2 to 3 minutes, flip the pancakes over and cook the other side until light brown. Transfer to a plate. Repeat with the remaining batter until all the pancakes are cooked. Serve right away or freeze and reheat individual pancakes as you like (see Toni's tips).