In a medium bowl, combine the flax seed meal, flour, salt, baking powder and nutmeg.

Stir and set aside.

In a blender, or using a hand mixer on high, combine the milk, oil, honey, eggs and vanilla.

Blend until well mixed.

Add the dry ingredients and mix until well incorporated.

Heat a cast iron frying pan or griddle over medium high heat and swirl a tablespoon of oil to cover.

Pour the pancake batter on to the hot griddle.

When bubbles form, flip the pancakes and cook until done.

It took me about 3 minutes on the first side, and 1 to 2 minutes on the second.

Watch your temperature because the pan will tend to get hotter and cook the pancakes faster as you go.

*This recipe came from Penzey's Spices.*