Ingredients
1 cup flour
2 tsp baking soda
pinch of sugar (optional)
pinch of salt (optional)
2 Tbs rolled oats
2 Tbs ground flax seed
1 egg
1 cup milk
Preparation
Heat a pan on the stove on medium-high heat. I recommend a cast iron skillet for pancakes.
Combine the wet ingredients together in a small bowl.
Combine the dry ingredients together in a large bowl.
Add the wet ingredients to the dry ingredients and stir until combined. It's important not to over mix as this will cause firm pancakes. A lumpy batter is okay. Add a splash more milk if it seems too dry.
When the pan is extra hot, take a paper towel or paper napkin and wipe down the pan (carefully!) with a small tab of butter. It's only to coat the pan, too much oil will make the pancakes more fried.
Reduce the heat to medium and start adding your batter in scoops. I sometimes use a large soup spoon or a small ladle for this. You will fit about 3-4 pancakes per batch to the pan.
When the pancakes start to bubble on top, about 3-4 minutes depending on the pan, and the stove's heat, flip them quickly but carefully in order to keep their form and continue to cook for an addition 3-4 minutes.
Repeat the process until no batter remains.
Option: in the Fall when pumpkin is everywhere, add a scoop of pumpkin puree to the batter (about 1/4 cup or less) for a nice Fall, pumpkin treat! You'll need to add a splash more milk but this is a great way to add more oomph and nutrients to pancakes!