So easy and sooooo yummmy! My kiddos gobble them up!

• 2 1/2 cups organic whole wheat pastry flour
• 1 tablespoon organic sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 1/2 cups organic vanilla soymilk(or other non-dairy milk of choice)
• 1 tablespoon plus 1 teaspoon apple cider vinegar(I like Bragg's)
• 1 tablespoon canola(or other vegetable) oil

1. Preheat oven to warm or 200 degrees. Mix together flour, sugar, baking powder, salt and cinnamon in a medium bowl.

2. In a separate large bowl, pour vinegar into soymilk to "clabber" it. This makes it kind of chunky like yogurt or buttermilk. Let sit 5 minutes.

3. Pour oil into soymilk/vinegar mixture.

4. Gently mix dry ingredients into liquid ingredients just until all the dry is blended in. Do not overmix, it is okay if there are a few lumps.

5. Let mixture sit for 5 minutes. It will expand and rise a bit.

6. Over medium high heat, warm a large fry pan or griddle. Spray with cooking spray when heated. It should be hot enough when a sprinkle of water sizzles and dances on it. Using an ice cream scooper, place one scoop of batter in middle of pan. Pancake is ready to turn when the edges look dry and the bubbles are popping in the pancake. Flip pancake over, check bottom after 3-4 minutes to see if lightly browned.

7. Remove pancake to foil lined cookie sheet in pre-warmed oven. Continue making pancakes until batter is gone.

Some variations include adding blueberries, nuts or mini chocolate chips(vegan of course) as soon as you pour the batter onto the pan. If you don't have vanilla soymilk, just add a teaspoon of vanilla extract into the wet mixture.

Yield: about 16 pancakes