In a large mixing bowl, whisk together the ground flaxseed and water and let it thicken for 5 minutes while you prepare the rest of your ingredients.

Once the flax mixture has thickened, add in the remaining wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.

In a separate mixing bowl, whisk together the remaining dry ingredients, from the flour to the salt.

Add the dry ingredients into your wet ingredients and whisk until just smooth.

Immediately pour the batter onto your lined and greased sheet pan and bake the pancakes for 14-17 minutes or until cooked through and slightly golden.

Remove the pan from the oven and place it on a wire rack to cool for a few minutes. After a while, if you can, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.

Serve warm with maple syrup and/or fruit!

Allow the leftovers to cool completely on a wire rack before storing in an airtight container in the fridge for a few days.