Step 1

In medium sized bowl, mix flaxseed meal with water. Add sugar, vanilla, flour, and 1/2 cup of the almond milk. Stir. Add more almond milk to thin batter until it has the consistency of eggnog. Batter must be thin in order to have thin pancakes!

Step 2

In a pre-heated 10-12" skillet on medium-high heat, melt vegan butter. Pour 1/3 c batter in center of skillet, then pick skillet up and swirl so batter spreads out evenly, forming a big circle coating the bottom of the pan. Cook until the edges of the pancake are dry and start to pull up, and there are big bubbles in the center of pancake. Flip and cook until golden brown; this will take longer than you think! Always add a pat of butter before cooking each new pancake, this way they won't stick or burn.

On a serving plate, make a stack of approximately three pancakes. Sift powdered sugar on top, spoon fruit or jam on top, and drizzle maple syrup all over. Serve right away.