First things first. Gather all your ingredients. If you’re like me, you appreciate an organized kitchen. Measure everything out so you can whip them together without fuss.

In a mixing bowl, combine the lightly whisked eggs, lemon juice, almond milk, maple syrup, and vanilla essence. I usually get my kids involved at this stage. They love mixing things! Keep whisking until you have a smooth mixture.

In another bowl, mix the ground flaxseed meal, baking soda, ground nutmeg, cinnamon, and sea salt. Create a little whirlpool in the center of your dry ingredients and then pour in your wet mixture.

Gently fold the wet and dry ingredients together. You want to mix until just combined. A few lumps are perfectly fine. If you overmix, you’ll end up with tough pancakes.

Place a non-stick skillet or griddle over medium heat. For an even better outcome, spritz it with a little oil or butter.

Use a ladle to pour the batter onto the heated skillet. Cook for about 3–4 minutes until small bubbles form on the surface. Flip and cook for an additional 2-3 minutes or until both sides are golden brown.

Pile them high on a plate, and add your favorite toppings. Fresh berries, a smear of almond butter, or a drizzle of honey will elevate these pancakes to new heights.