Fluffy Pancakes

Note: Recipe on its own makes about 6 medium sized pancakes, I often double it for my family and refrigerate or freeze the leftovers.

Ingredients

• 1 Cup of Flour
• 2 TBL of Sugar
• 1 TBL of Baking Powder
• 1/2 TSP of Salt
• 1 Cup of Non-Dairy Milk (We use Unsweetened Original Almond Milk)
• 1 TSP of Vanilla
• 1 TBL of Apple Cider Vinegar (Braggs is best)

Directions:

• First, Mix Dry and Wet in a bowl, adding the Apple Cider Vinegar LAST.
• Mix well till the batter is smooth and lump free. Then let the Batter rest for 5 minutes.
• Measure out a 1/2 Cup at a time and cook in a nonstick pan till golden brown and delish (about 2-3 minutes per side)

Additions:

• Add Pecans, Berries, Bananas, Flaxseeds, Chia Seeds, 1/2 TSP of Cinnamon and 1 TBL of Sugar
• Recipe works with All Purpose Gluten-Free Flour and Whole Wheat Flour
• Serve with Syrup, Nut Butters, or Powdered Sugar