A flax egg gives these pancakes their structure, whisked into a tangy oat milk base for that classic buttermilk-style tang. Melted coconut oil and a splash of vanilla add richness, while baking powder and baking soda work together to puff each pancake up thick and cloud-soft. The batter comes together in just two bowls, with a short resting time for the flax to gel before it all meets on a hot griddle. Cooked until the edges turn matte and golden, these flip into fluffy, tender rounds with a lightly crisp exterior. Pile them high with maple syrup and fresh berries for a weekend stack that fits neatly into a gluten free breakfast rotation.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, stir together the oat milk and apple cider vinegar. Let stand for 1ā2 minutes, until the milk looks slightly curdled.
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