Step 1

Place the flaxseeds in a food processor and whizz until you get a fine powder – this can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor.

Step 2

Transfer the flaxseed powder into a large bowl, along with the gluten-free flour, baking powder and bicarbonate of soda.

Step 3

Mix very well, ensuring you’ve got rid of any clumps of flaxseed powder.

Step 4

Add the almond milk, vinegar and maple syrup and mix again.

Step 5

Leave the batter to sit for 5 minutes to allow the flaxseed to absorb the excess liquid before frying the pancakes.

Step 6

Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.

Step 7

Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan.

Step 8

Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.

Step 9

Repeat for the rest of the batter – makes around 7 pancakes.

Step 10

Best enjoyed immediately, but do keep covered in the fridge for up to a few days.