Servings: 4

1 cup flour 1 cup flour
¼ Cup sugar ¼ Cup sugar
1 cup milk 1 cup milk
1 egg 1 egg
1 TBS Baking Powder 1 TBS Baking Powder
½ TBS Cornstarch ½ TBS Cornstarch
¼ TSP salt ¼ TSP salt
1 TSP vanilla extract 1 TSP vanilla extract
1 TBS coconut or vegetable oil 1 TBS coconut or vegetable oil
2 TBS Ground flaxseed meal (Optional) 2 TBS Ground flaxseed meal (Optional)
½ TSP Cinnamon (optional) ½ TSP Cinnamon (optional)
Optional mix-ins: Walnuts, Blueberries, choc chips, bananas, strawberries Optional mix-ins: Walnuts, Blueberries, choc chips, bananas, strawberries

Preheat oven to 425. Line a 13x9x1 sheet pan with foil and oil well.
Combine all dry ingredients in a mixing bowl and stir well. Create a well in the middle.
Combine all wet ingredients separately in a measuring cup (room temp egg and milk work best).
Add wet ingredients To dry ingredients and stir to combine. (Optional add a splash of white vinegar while stirring)
Pour the pancake batter onto the sheet pan and tilt or use spatula to spread evenly. Add any Optional mix-ins to the batter in sections of the sheet pan as desired.
Bake in oven 8 to 10 mins while monitoring. Once cooked through broil for 1 to 2 mins until golden brown.