Step 1

In a large bowl whisk together flour, sugar, baking powder, baking soda, flaxseed, and salt.

Step 2

In a separate medium-sized bowl whisk together room temperature cashew milk, melted coconut oil, and lemon juice.

Step 3

Add wet ingredients to the dry ingredients and gently whisk until just incorporated with a few flour lumps remaining.

Step 4

Heat a 12-inch nonstick pan over medium heat. Once hot add 1 teaspoon coconut oil.

Step 5

Use a paper towel to carefully wipe out the oil, leaving a thin film on the bottoom and sides of the pan.

Step 6

Cook by slowly pouring in ¼ cup (60ml) of batter per pancake in 2 to 3 places on the hot pan.

Step 7

Cook until the edges are set, and the pancake is golden in color on the bottom, and bubbles are beginning to break on the surface, 2 to 3 minutes.

Step 8

Carefully flip the pancakes and cook until golden, 2 minutes.

Step 9

Repeat with remaining batter, adding and wiping the pan with coconut oil in between batches.

Step 10

Serve pancakes hot with desired toppings.