"I'm thinking of making a potato hash with that leftover cashew cream tomato sauce from last night, how's that sound?" Silence...more silence....."I WANT PANCAKES!" Well then.

Here at Eat Plants / Drink Beer, pancakes are kind of a big deal. They are a versatile platform for delivery of all sorts of good stuff. With so many different combinations of fruits and nuts and toppings, you could make pancakes once a week for years and never have the same thing twice (which, believe me, we're testing that theory). Today's blog includes our basic pancake recipe that will make anyone a believer in the vegan pancake revolution. I use a bit of brown sugar to help the pancakes brown, the vinegar helps react with the baking powder to give more lift and fluff to the pancakes, and the flax "egg" gives you some of the binding properties of chicken eggs and helps retain some moisture, giving the pancakes a bit more body. There is also omega-3s in flax meal, so you can almost say these pancakes are health food!

First things first....get the flax "egg" going by adding the flax meal and hot water to a little bowl. Stir to combine and let sit for 10 minutes to rehydrate and thicken. While this is sitting, measure out your dry ingredients into a large bowl and whisk to fully incorporate everything.