Prep time

10 minutes

Cooking time

10 minutes

Yields

4 people

Ingredients

1 egg
1 1/2 cups almond, rice or soy milk
1/4 cup canola oil
1 3/4 cups oat or whole wheat pastry flour
1/2 cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt

Directions

1. Mix egg, milk and oil in a medium-size bowl.
2. Mix flour, almonds, baking powder and salt into a small bowl.
3. Combine dry ingredients into the wet ingredients.
4. Mix until dry ingredients are moistened.
5. Using a 1/4 – 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
6. Serve warm with maple syrup or honey.

Notes

Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds. Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.