Vegan Whole Wheat Pancakes

Ingredients:

1 ¼ cup whole wheat flour

1 Tbsp cane sugar (2 if you like your pancakes extra sweet)

1 tsp arrowroot powder or cornstarch (optional but helps bind the pancakes)

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup unsweetened almond milk

1 tsp vanilla extract

2 tsp apple cider or white vinegar

2 tbsp coconut oil

1/4 cup your choice; vegan chocolate chips, blueberries, shredded

coconut

Recommendation: Chocolate Chips 1/4 cup Chocolate Chips and 2 Tbsp Shredded Coconut

Procedures:

In a small mixing bowl combine the almond milk, vinegar, and vanilla extract.

In a large mixing bowl whisk together the flour, sugar, arrowroot powder, baking soda, baking powder, and salt.

Pour the wet ingredients and coconut oil in to the dry ingredient and gentle fold them together being careful not to over mix. Some lumps are preferred to insure fluffy pancakes.

Place the batter into the refrigerator and heat a nonstick skillet on medium heat with a tsp of coconut oil.

Once the oil is hot, add ⅓ cup of the batter to the pan (put the remaining batter in the fridge while cooking the pancakes to keep the batter fluffy). Cook the pancake for about 3 minute or until golden brown. Flip the pancake and cook for another 3 minutes. Remove from heat and repeat with the rest of the batter till it is all used up. Should make 5 to 6 pancakes.

Serve hot with topping of your desire. Peanut butter and sliced fruit or more traditional; vegan butter and maple syrup.