2 cups flour (either spelt or whole wheat pastry will work)
4 teaspoons baking powder
1 teaspoon salt
1 cup rice milk
1 cup soy creamer (we use original Silk creamer)
2 teaspoons vanilla extract
1/4 cup canola oil
5 to 6 tablespoons ground flax seed
1) Mix the flour, baking powder and salt in one bowl and the rest of the ingredients in another. Combine dry and wet together and mix gently until all the flour is absorbed.
2) Heat an oiled skillet over medium heat. Add 1/4 cup of the batter to the pan and cook for about 3 minutes, or until top of pancake is bubbly and the edges look cook. Flip and cook 2 more minutes or until browned and cooked though. Repeat with remaining batter.
Top with vegan margarine, agave nectar or maple syrup, or what my husband likes to do it use powdered sugar on his!
Source of recipe: My husband and I came up with this recipe in our attempt to make the best all around vegan pancakes