2 Tbs. Ground Flax Seed (You can add two eggs instead and omit the water)
6 Tbs. Water
1½ c. Soy Milk (any milk will work)
½ c. Chopped Pecans
Instructions
Mix your flax seed and water in a small dish and set aside.
In a small bowl, mix together dry ingredients with a whisk.
Add pecans and mix again. Pour your liquids (including your flax egg) into the dry ingredients and stir with a fork just until mixed.
Drop desired amount of batter onto a buttered griddle or frying pan to cook. These cook quickly so after about ten seconds you will need to flip them. Y
ou can keep your pancakes warm until you are ready to serve by placing them on a baking sheet in the oven on 170 F.
Enjoy your breakfast! Serve with syrup, fruit, or whatever toppings you like.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2013/08/21/whole-wheat-pecan-pancakes/