Ingredients
1cupwhole wheat flour
1tbspbaking powder
¼tspsalt
1cupalmond milk,or dairy-free milk of choice
2tbspolive oil,or melted coconut oil
2tbspmaple syrup,or sugar of choice
1tsppure vanilla extract
oil,to grease your pan or skillet if necessary
Preparation
In a mixing bowl, whisk together the flour, baking powder and salt.
In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup, and vanilla extract until thoroughly blended.
Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough). If desired, gently fold in optional add-ins like chocolate chips or blueberries.
Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
Meanwhile, if using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. If necessary, lightly oil the cooking surface with additional oil or cooking spray.
Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more oil as needed. Adjust the heat up or down if needed.
Serve the pancakes immediately or keep warm in a 200-degree F oven. Enjoy!
