New-fashioned Oatmeal Pancakes

2 1/2 tablespoons ground flax seeds
2 1/4 cups almond milk
1 1/2 teaspoons (apple cider) vinegar
1 1/2 cups / 6 ounces whole wheat pastry flour
1/3 cup / 1 1/2 ounces quick-cooking oatmeal
3 tablespoons cornstarch or rice flour
2 teaspoons baking powder
3 tablespoons natural cane sugar / fine coconut sugar
1/4 teaspoon salt

optional add-ins (recommended!): 1/3 cup toasted, chopped walnuts & 1/3 cup blueberries (frozen ok)

to serve (any/all of the following): bit of cinnamon sugar, or smashed berrries

Combine the ground flax seeds with 1/2 cup of hot water in a small bowl, set aside until it thickens, 5 - 10 minutes.

In a medium bowl combine the almond milk with vinegar, set aside. In a large bowl, combine the flour, oatmeal, cornstarch, baking powder, sugar, and salt. Add the almond milk mixture to the dry ingredients, and then the flax mixture. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat a well-seasoned cast iron to medium heat. If a drop of water dropped onto the pan starts to dance, you're in the ballpark. Rub the pan with a hint of oil, if needed, and pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a sprinkling of sugar, or smashed berries.

Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.