2-4tablespoonscoconut sugarI used 2 tablespoons; if you like things on the sweeter side, use more
1 ¾cupsunsweetened soy or almond milk
1teaspoonpure vanilla extractoptional
Drizzle of pure maple syrup
Whisk flour, flaxmeal, sugar, baking powder, cinnamon and salt to break up any clumps and combine.
Add the soy milk and vanilla extract, if using, and whisk just until combined. Do not overmix...a few lumps are fine!
Let batter sit for about 5 minutes to thicken and let the baking powder start to react.
Heat a skillet or griddle over medium heat. Spritz with cooking spray or add a tiny pat of non-dairy butter or drizzle of neutral-flavored oil.
Using a ¼ measuring cup, scoop batter onto the skillet. Cook for 3 to 4 minutes or until lightly browned on the bottom and the batter on the edges of the pancakes start to pull away from the pan. Flip the pancake over and cook another 2 to 3 minutes until lightly browned on the other side.