1 cup bread flour
1 Tbsp organic pure cane sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp white distilled vingegar
1 cup almond vanilla milk
Directions:
Place all ingredients into mixing bowl and whisk till it's well mixed. Heat up a nonstick skillet pan or griddle at low to medium heat (you might need to adjust this). Scoop with a ladel or pour approximately 1/4 cup batter onto pan. You should be able to fit at least 4 pancakes in a nonstick skillet. Brown on both sides. Serve with earth balance and pure maple syrup or with whatever your heart desires.
© 2011 (Erika) Cooking Divas
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