Quick Eggless Whole Wheat pancake

• Preparation Time: 10 mins 
• Cook Time: 10 mins
• Total Time: 20 minutes 
• Yield: 6 pancakes

INGREDIENTS

• 1 cup Organic Whole Wheat Flour*
• ¼ tablespoon baking powder
• ¼ teaspoon salt
• 1 cup almond milk or any milk of choice
• 2 tablespoons olive oil or melted coconut oil
• 2 tablespoons organic jaggery (I used Madhuramut jaggery)
• 1 teaspoon pure vanilla extract
• More oil to grease your pan/skillet, if necessary

MAKING THE PAN CAKES

1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
3. If necessary, lightly oil the cooking surface with additional oil (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
4. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately.
6. Can we served with a hot golden milk (http://houseofmasala.blogspot.com/2018/03/spiced-turmeric-latte.html)

Here is the awesome jaggery used: