Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup low sodium almond milk
- 2 tablespoons olive oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
- In a separate bowl, whisk together the almond milk, olive oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a non-stick skillet or griddle over medium heat.
- Spray the skillet with non-stick cooking spray.
- Pour ΒΌ cup of the batter onto the skillet.
- Cook the pancakes for 2 to 3 minutes, until the edges are lightly browned.
- Flip the pancakes and cook for an additional 1 to 2 minutes.
- Repeat with the remaining batter.
- Serve with your favorite topping.