No-Fuss Pancakes

By mitzzy

Ingredients

• 1 cup unbleached all-purpose flour (or split it and use half whole wheat flour)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup nondairy milk, such as almond, rice, soy, oat, hemp, or hazelnut
• 2 tablespoons canola oil or non-hydrogenated, non-dairy butter, melted (optional)
• 3 tablespoons liquid sweetener, such as maple syrup, apple juice concentrate, orange juice
• Additional oil or butter for cooking (optional)

Details

Servings 8

Preparation

Step 1

Combine the flour, baking powder, and salt in a bowl. In a separate bowl, combine the milk, oil/butter (if adding), and sweetener in a separate bowl.

Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. (Don't overbeat, or pancakes will be tough.)

Heat a nonstick griddle or sauté pan over a medium high flame. (You may add some oil onto the griddle/sauté pan and heat until hot, but with a nonstick pan, you don't even need it.)

Pour batter onto the griddle to form circles about 4 inches in diameter. Cook the pancakes for a couple minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over.

Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all.

Serving suggestions and variations:
Add a handful of fresh blueberries, chopped peaches or apples, raisins, walnuts, pecans, or chocolate chips to your pancakes. A dash of cinnamon in the batter is nice, too.
Serve with maple syrup or a fresh fruit puree.
Top with berries.
Serve with tempeh "bacon" and tofu scramble. (See Tofu recipes at www.compassionatecooks.com).
Add a little orange juice to the batter.