Yield: About 8 to 10 (6-inch) pancakes

1 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

teaspoon salt

1 cups water

1 tablespoon oil

1 teaspoon vanilla

2 tablespoons soy or almond milk, optional

1. Sift together the flour, sugar, baking powder and salt into a large bowl. In a small bowl, whisk together the water, oil, vanilla and optional soy or almond milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just blended.

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2. Heat a lightly oiled griddle or skillet over medium-high heat. Pour batter onto the griddle or skillet until it forms a 6-inch puddle. Cook until bubbles form and the edges are dry; check underneath to see if the bottom is lightly browned. Flip and cook until browned on the other side. Repeat with the remaining batter.

Per pancake (based on 8): 102 calories; 2g fat; no saturated fat; no cholesterol; 2g protein; 19g carbohydrate; 4g sugar; 1g fiber; 125mg sodium; 78mg calcium

Canola oil and almond milk were used in calculation.

Adapted from allrecipes.com

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