Instructions

1. Mix the “flax-egg” and set aside for 10 minutes.
2. Mix the ground almond, almond yoghurt, baking powder and vanilla in a bowl. Add the flax-egg and combine.
3. Now, add some almond milk gradually, until you get a thick, but pourable batter.
4. Lightly oil a pancake pan or flat griddle pan, then heat.
5. Using a Tbsp, add dollops of the batter, gently spreading them into rounds.
6. Cook over medium heat until the top of the pancakes has almost set - this should take about 2 to 3 minutes. Flip and cook them until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm or at room temperature.