Stir-Fried Flaxseed Pancakes
A Chinese-inspired twist on traditional pancakes, featuring flaxseed for added nutrition and a velvety texture. Serve with a tangy sour sauce.
Ingredients
- ●1 cup flaxseed
- ●2 cups milk velvetyor substitute with plant-based milk alternative
- ●2 tbsp vinegar soursuch as rice vinegar or apple cider vinegar
- ●2 tbsp vegetable oil stir
- ●1/4 cup all-purpose flour fry
Instructions
- 1
1. In a large bowl, combine flaxseed and milk. Let sit for 5 minutes to thicken.
- 2
2. Add vinegar and stir to combine.
- 3
3. Heat oil in a non-stick pan over medium heat.
- 4
4. Pour in the flaxseed mixture and cook for 2-3 minutes, until the bottom is golden brown.
- 5
5. Flip the pancakes and cook for an additional 1-2 minutes.
- 6
6. In a small bowl, mix together flour and a pinch of salt. Sprinkle over the pancakes.
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7. Cook for an additional 30 seconds to 1 minute, until the flour is lightly toasted.
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8. Serve hot with a drizzle of sour sauce, if desired.
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9. To make the sour sauce, combine 1/2 cup sour cream or yogurt with 1 tbsp vinegar and 1 tsp honey. Mix well.
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10. Adjust seasoning as needed.
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11. Garnish with chopped scallions or sesame seeds, if desired.