1 c. all-purpose flour
1 tbsp. granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 c. almond milk (or any other non-dairy milk)
2 tbsp. coconut oil
Vegetable or coconut oil, for frying
Maple syrup, for serving
Fresh fruit, for serving (optional)
1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add almond milk and coconut oil and mix until smooth.
2. In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.
3. When all batter has been used, serve with maple syrup and toppings of your choice.