Before any cooking begins, start by gathering all your ingredients. It keeps the cooking process smooth and enjoyable.

In a medium bowl, combine the ground flaxseed meal, baking soda, cinnamon, nutmeg, and sea salt. Whisk them together until they’re well mixed. The aroma is incredible – it’s a little preview of the deliciousness to come.

In another bowl, lightly whisk the eggs. Then add the almond milk, lemon juice, vanilla essence, and maple syrup. Mix everything until it’s just combined. You’re going for a smooth texture here.

Slowly add the dry mixture to the wet mixture. Stir gently until everything is just combined. You don’t want to overmix. A few lumps are okay; they’ll disappear during cooking.

Place a non-stick skillet or griddle over medium heat. Add a little oil or cooking spray to help prevent sticking. I love using coconut oil for its subtle flavor.

Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set – about 3-4 minutes.

Carefully flip the pancakes and cook for another 2-3 minutes until golden brown. You’ll know they’re done when they feel springy to the touch.

Remove the pancakes from the skillet and serve them hot with your favorite toppings. I personally love a dollop of yogurt and a sprinkle of fresh berries!