Ingredients:

• Mix together:
• 1/2 cup – soy flour
• 1/2 cup – wholegrain Corn flour
• 1/2 cup – whole-wheat pastry flour
• 1.5 tsp – baking powder
• 3 tbsp – Sugar
• 1/4 tsp – salt (optional)
• Wet ingredients:
• Mix together well:
• 1.5 cup – Almond Milk (can substitute with soy)
• 1 tbsp – ground flaxseed, mixed well with 6 tbsp water
• 2 tsp – Lemon extract
• 3 tbsp – Canola Oil
• 1/2 cup – frozen Corn kernels

Method:

1. Make a well in the bowl of dry ingredients and pour in the almond-milk-flaxseed mixture.
2. Mix with just a few strokes until the wet ingredients are just moistened. The batter should be lumpy.
3. On a very hot iron skillet, spray some oil or smear a light film.
4. Pour 1/4 cup of the batter on the skillet. It will spread into a round. If it needs some help spreading, just nudge it slightly with the bottom of the cup.
5. Cook until bubbles appear in the centre and the sides are slightly dry. Lift a corner gently with a spatula and if the pancake is golden-brown underneath, flip over and cook the other side for another minute or so.
6. This batter is thick, so remember to cook both sides thoroughly. If you are not sure, you can poke the underside of the pancake with a fork while it is still on the skillet. If batter runs out, you need a few more seconds of cooking.
7. Recipe courtesy: Holy Cow Vegan