Ingredients

• Ingredients 1 cup all-purpose flour 1/2 cup almond meal 2 tablespoons coconut sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/4 cups unsweetened almond milk 2 teaspoons apple cider vinegar 1/2 cup canola or vegetable oil

Preparation

• Method Combine the almond milk and apple cider vinegar. Set aside for 10 minutes. This will make a tasty buttermilk substitute! In a large bowl, combine your dry ingredients. When ready, add the almond milk mixture, your extracts, and the canola oil. Mix with a wooden spoon until the clumps are mostly dissolved. Warm a non-stick griddle over medium heat (at 350 degrees if you’re able to set it). Add dollops of dough at about 1/3 of a cup each to the griddle and cook for 3-4 minutes on each side. Makes 8-10 pancakes.