Easy Eggless Whole Wheat Cinnamon Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 cups whole wheat flour
• 1 tablespoon baking powder (i recommend rumford)
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 cup cooking oil
• 2 1/4 cups milk (i have the best results with rice milk or dari-free.) or 2 1/4 cups non-dairy milk substitute (i have the best results with rice milk or dari-free.)

Recipe

• 1 preheat and lightly grease your favorite pancake pan - i use a seasoned cast iron skillet on medium-low heat. in a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. allow the batter to sit for a minute, and then it is ready to cook. pancakes are ready to flip when the edges have cooked enough to be firm. fluffy version: the recipe as written makes thin pancakes. for fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. tip: if the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. and don't flip until there are bubbles on the top.