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Pancakes

· 1 cup all-purpose flour
· 3 T. sugar
· 2 t. baking powder
· ½ t. salt
· 1 cup unsweetened plain almond milk or other non-dairy milk
· 1 large whole egg, lightly beaten
· 1 large egg yolk, lightly beaten
· 1 ½ t. canola oil
Preparation:
1. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder and salt, making a well in the center.
2. In a separate bowl, whisk together the almond milk, whole egg, egg yolk and canola oil until well combined. Add to the well in the dry ingredients and mix until just combined. (Batter should still have some lumps.)
3. Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Once hot, add the batter to the pan, about ¼ cup at a time, flipping when bubbles begin to form on the surface of the pancakes and the edges begin to rise. Cook the other side of the pancakes for about 1-2 minutes more, or until golden brown. Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F. oven. Serve with toppings of choice.
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