Fluffy pancakes are great with fresh fruit or pure maple syrup. If you are a “chocoholic,” try adding 1/2 cup of chocolate chips to the batter. For a tropical taste, add chopped macadamia nuts and shredded coconut to the batter, and serve these cakes with sliced bananas warmed in maple syrup.

1 cup unbleached all-purpose flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil

• Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil and, with an electric mixer or wire whisk, beat just until the batter is smooth.
• Measure 1/2 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and keep it warm while you make the remaining pancakes.
• Serve warm with maple syrup or fruit syrup.

Check out VegCooking for more vegetarian recipes @ http://www.vegcooking.com [1]

http://web.mac.com/cre8tivegang/225_Water_Street/Creative_Arts.html [2]