1 teaspoon vanilla
1 cup almond milk
2 tablespoons vegetable oil
1 cup white all purpose flour or whole wheat
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cane sugar
Mix wet ingredients in food processor. Mix dry ingredients in a larger bowl. Pour wet ingredients into dry; mix well until smooth consistency.
Drop 1/3 cup of batter onto medium heat preheated pan. Flip over when each pancake begins to bubble on top.
Serve with vegan buttery spread if desired and maple syrup.
Serves 6 pancakes.
Use for later: We put these yummy suckers in the freezer if we can’t eat all of them. Great for breakfast during the week.