Low-Calorie Vegan Pancakes

In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it becomes gelatinous. This will act as the egg replacement.

In a large mixing bowl, combine the whole wheat flour, baking powder, and a pinch of salt. Whisk together until well combined.

Add the almond milk, maple syrup, vanilla extract, and the flaxseed mixture to the dry ingredients. Stir gently until just combined; do not overmix to keep the pancakes fluffy.

Preheat a non-stick skillet or frying pan over medium heat and spray with cooking spray or add a drizzle of oil.

Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes until golden brown.

Remove from the skillet and keep warm. Repeat with the remaining batter.