Servings:
Serves 4-6. Servings
Ingredients
- 2 cup unbleached organic flour
- 1 tablespoon organic cane sugar
- 2 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 cup non-dairy milk (soy, rice or almond milk)
- 1 teaspoon vanilla
- 4 tablespoon canola oil
Preparation
Baking Directions:
Heat griddle to 375 degrees.
(Note: Surface is ready when a few drops of water dance on the surface.)
Whisk together flour, sugar, baking powder, salt cinnamon in a medium bowl.
Add milk, vanilla and oil to your mixture; whisk to combine.
Be care not to over-mix.
Batter should have small to medium lumps.
Put oil on the griddle.
Using a 4-ounce ladle, pour pancake batter on griddle.
When pancakes have bubbles on top and are slightly dry around the edges, flip over.
Cook until golden on bottom, about 2 minutes.
Repeat with remaining batter.
Serve warm with maple syrup.