Step 1

In a large bowl, combine the flour, ground flax, baking powder, cinnamon, and salt.

Step 2

In a separate bowl, combine the maple syrup, vanilla, applesauce, and dairy-free milk. Pour the liquid mixture into the dry bowl, and mix to form a batter. Wait 5 to 10 minutes for the ground flax to absorb some of the liquid. Once the time is up, give the batter a mix once around the bowl.

Step 3

Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with butter, oil, or spray.

Step 4

Pour ¼ cup of batter for each pancake. Cook for about 2 minutes, until defined edges form and the batter bubbles up at the top. Flip the pancakes and cook for one more minute on the other side. Remove from the pan, continue making pancakes with the rest of the batter, and serve.

Step 5

Serve the pancakes warm with your favorite toppings and syrup. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.