Mix together the flour, flax seed meal, walnuts, salt, and baking powder in a medium bowl.
Place the vinegar in a measuring cup and pour in the soy milk to reach 1 1/4 cups. Set aside for 5 minutes, then mix with the maple syrup and oil in another medium bowl.
Add the soy milk mixture to the dry ingredients and stir until everything is just incorporated.
Brush a large nonstick skillet or griddle lightly with vegetable oil and heat over medium heat. Working in batches, drop the batter onto the skillet by scant 1/4 cupfuls. Cook until the undersides are golden brown, about 2 minutes, then flip the pancakes and cook until golden on bottom, another 2 minutes. Brush the skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates and serve.
Serve with additional maple syrup.
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