Pancakes (GF, V)

from Isa Does It

makes 6 pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup almond milk (or your favorite non-dairy milk)
• 2 teaspoons apple cider vinegar
• 1 tablespoon ground flaxseed
• 1/2 cup water
• 3 tablespoons canola oil
• 1/2 teaspoon pure vanilla extract

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.

Measure the milk into a large measuring cup or small bowl. Add the vinegar and ground flaxseed, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk into the center of the dry ingredients. Add the water, canola oil, and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn't need to be smooth; just make sure you get all the ingredients incorporated.

Preheat a pan or griddle over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan if needed, and cook for another 3 minutes or so. The pancakes should be a little under an inch thick and golden brown. Let the pancakes rest on a cooling rack covered with aluminum foil until ready to serve. To reheat, place pancakes on a baking sheet covered with foil in a 300F degree oven for 5 minutes or so.

• • • • Not-So-Vegan ****

Skip the flaxseed and water (stick with the almond milk & ACV) and add 2 eggs. It will be thick but turns out delicious.