Fluffy Vegan Japanese Pancakes

In a small bowl, mix the flaxseed meal with 3 tablespoons of water. Let it sit for about 5-10 minutes until it becomes gelatinous—this will serve as your egg substitute.

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well combined.

Add the almond milk, vanilla extract, and the prepared flaxseed mixture into the dry ingredients. Stir gently until just combined; do not over-mix.

Preheat a non-stick skillet over medium-low heat and lightly grease with cooking oil.

Pour about 1/4 cup of the batter onto the skillet for each pancake. To achieve the classic fluffy Japanese pancake look, you can use ring molds to help the pancakes rise nicely.

Cook for about 4-5 minutes, or until bubbles form on the surface and the edges begin to look set. Carefully flip the pancakes and cook for an additional 4-5 minutes, until golden brown.