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One bowl Fluffy Vegan Pancakes

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Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3-4 tablespoons granulated sugar
  • 1 cup soy milk *may use dairy milk
  • 1/2 cup water
  • 2 tablespoons avocado oil *or other neutral flavored oil
  • *optional: 1/4 teaspoon vanilla extract

Instructions
 

  • In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, salt and sugar.
  • To the same bowl, pour in wet ingredients: soy milk, water, and oil (and vanilla extract if using.)
  • Thoroughly whisk JUST until all ingredients are fully combined. Small lumps in batter are okay. Be careful not to over mix the batter, which can lead to tough, dense pancakes and a reduction in rise.
  • Heat non-stick pan or griddle to medium-low, and once hot, ladle pancake batter into the pan according to desired size and shape. *grease the pan prior to cooking if using other not non-stick bakeware.
  • Cook until small bubbles form on the surface, usually 1-2 minutes. Peek with spatula to see when the side to the pan is golden.
  • Flip pancakes and continuing cooking an additional 1-2 minutes, until golden brown and cooked through. Repeat cooking process with remaining batter. As you cook, place cooked pancakes on wire rack to cool, or serve immediately.

Notes

  • Recipe can be doubled easily and frozen for later use. To freeze, allow cooked pancakes to cool on wire rack. Once cooled, seal in plastic zip top bag or plastic wrap. To reheat, take 1-2 pancakes out of the freezer at a time and put on microwave safe plate, microwave for 20-30 seconds. voila!
  • *May use dairy milk or non-dairy milk alternative. Best results are with soy milk for me.
  • *other neutral oil can include canola, vegetable, grape-seed etc.