Contains: Gluten, Wheat
Alternatives: To make this gluten/wheat free sub a gluten free baking flour for the plain flour. Also, there are plenty of options for the "milk". If you're allergic to soy or nuts try cocnut milk.
1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup soy or almond milk or coconut milk
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
tsp or tbsp of flaxseed meal (optional)
Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat Frying pan - needs to be reasonably hot. Spray with Pam or other cooking oil if non-stick. Flip when you see bubbles!
This recipe makes wonderful fluffy tasty pancakes! Serve with Earth balance and maple syrup and you’ve got a sure-fire hit with your family!
* Recipe by Jennifer B.