Diner style pancakes, vegan style.

1 1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon (optional)
2 tsp canola oil for the pan
1/2 cup water
1-1 1/4 cups plain rice, almond, soy, cows, etc milk
1 tsp vanilla extract
2 tsp pure maple syrup

Oil a large skillet and preheat over medium-high heat for about 2 minutes.

Sift together the flour, baking powder, salt, and cinnamon (if using). In a seperate bowl, combine all the other ingrediants. Adding wet ingrediants to dry, mix until just combined. Do not overmix or the pancakes will be tough.

Cook pancakes until browned at the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned and pancakes are barely firm to the touch. Transfer to plates.

Variations:

Rasberry Lime: Fold in 1 cup fresh rasberries and 1 tbs finely grated lime zest.

Blueberry: Fold in 1 cup fresh blueberries