The Best Pancakes

Pancakes
Vegan with a Vengeance
(adapted from original recipe)
Makes ten 4-inch pancakes

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons olive oil
• 2-4 tablespoons water to thin batter as needed
• 1 cup milk
• 1 teaspoon vanilla extract

Oil and heat skillet/griddle to medium-high heat.
Sift together flour, baking powder, and salt.
Add wet ingredients until just combined.
Do not over mix or pancakes will be tough; a couple of lumps are okay.
Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes.
Turn pancakes over and cook until the bottoms are browned and the pancakes are barely firm to touch.
Repeat with remaining batter, adding more oil to pan as needed.

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I've struggled for many years to be able to make great pancakes. Up until last year I relied on packaged mixes. Not bad, but much like my quest to find the *perfect* chocolate chip cookie recipe, I wanted something better! This recipe fits the bill. I usually make these about 3 times a week for my little girl. She LOVES pancakes! I love them with butter and cinnamon sugar! Hope you guys enjoy them too!