- 1 1/2 cup plain flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup almond*
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
In a large bowl, whisk together the dry ingredients.
Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
Preheat a non-stick frying pan to medium heat.
Pour about ⅓ cup batter onto the frying pan for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
Repeat until all batter has been used.
To keep the cooked pancakes warm while the rest cooks. Boil some water and place that water in a bowl. Place a warm plate on top of the bowl, and place your cooked pancakes on the plate. Perfect!