1 1/2 cups of all-purpose flour
2 1/2 tablespoons of sugar (I use 3 tablespoons)
3 teaspoons baking powder
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
2/3 cup vanilla soy milk
3/4 cup water
2 1/2 tablespoons water
2 1/2 tablespoons of vegetable oil (I use Canola)
1 1/2 teaspoons baking powder
l 1/2 teaspoon of pure vanilla extract
Please note that the Oil-Water-baking powder mixture must be made at the time of this recipe and not earlier.
Mix all of the ingredients above until smooth.
Use a non-stick pan for this recipe. Heat the pan over medium-high heat and spoon the batter onto the hot skillet. Cook this as you would any type of pancake batter. Bubbles will form and this is when you will turn over and cook the other side for about 2 minutes. The whole batch of batter must be used at once.
You can easily freeze any left over pancakes and reheat in a toaster oven or microwave at a later date.