Basic Pancakes(Vegan)

Ingredients:

1 1/4 cups whole wheat pastry flour
1.5 teaspoons baking powder
.5 teaspoon fine sea salt
1.5 cups rice milk(we used Soy)
2 tablespoons refined coconut oil, melted, or safflower oil(we used coconut)
1 tablespoon maple syrup, plus more for serving
1 teaspoon pure vanilla extract

Instructions:

In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the rice milk, oil, maple syrup, and vanilla. Whisk the milk mixture into the flour mixture, stirring just until combined(a few lumps are okay). Preheat a nonstick griddle or large nonstick skillet over medium heat for at least 2 minutes. About 1/4 cup at a time, pour the batter onto the grill or skillet. Cook until bubles appear, the edges are set, and the pancakes are nicely browned on the bottom(bout 2 to 3 minutes). Turn and cook until the other side is nicely browned, 1 to 2 minutes. If necessary, keep the finished pancakes in a warm oven while you finish the batter. Serve hot with maple syrup.

Extra Ways to Make the Pancakes:

Blueberry Pancakes: Stir 1 cup of blueberries into the batter.
Banana Walnut Pancakes: Stir 1 large banana, thinly sliced, and .5 cup chopped walnuts into the batter.
Chocolate Pancakes: Reduce the whole-wheat pastry flour to 1 cup plus 2 tablespoons. Add 1/4 cup unsweetened cocoa powder. Increase the syrup to 2 tablespoons.


This recipe is super easy!! My 8 year old son made it this morning(with supervision of course). :)