Pancakes

Pancakes

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 1/4 C. all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon (optional)

2 TBS canola oil, plus oil for the pan

1/3 C. water

1 to 1 1/4 C. plain rice or soy milk

1 tsp vanilla extract

2 TBS pure maple syrup

Oil a large skillet and preheat over medium-hight heat about 2 minutes.

Sift together the flour, baking powder, and salt, and cinnamon, if using. In a separate bowl, combine all the other ingredients. Adding wet ingredients to dry, mix until just combined. Do not overmix or the pancakes will be tough. a couple of lumps are okay. 

Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned and the pancakes are barely firm to touch. Transfer to individual plates. Repeat with remaining batter, adding more oil to the pan as needed. 

Variations

Raspberry Lime: Fold in 1 C. of fresh raspberries and 1 TBS of finely grated lim zest

Blueberry: Fold in 1 C. of fresh blueberries.