Egg-less Pancakes!

Ingredients

1 1⁄4 cups all-purpose flour or gf flour

1 tablespoon baking powder

1 tablespoon sugar

1⁄4 teaspoon salt

1 cup coconut milk , rice milk, or almond milk -OR- 2/3 cup milk and 1/3 yogurt 

2 tablespoons oil

2 tablespoons water

 Directions

1.    Mix together flour, baking powder, sugar and salt in medium bowl.

2.    Combine milk, oil and water. Add to dry ingredients.

3.    Stir just until moistened.

4.    Bake on a hot, lightly greased griddle.

5.    Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once.

6.    Continue to bake until bottoms are brown and dry.

7.    Refrigerate leftovers within 2 hours.

* Batter can get thick at times; just mix in more water if needed.