• Flour – 1 Cup
• Sugar (optional) – 1 Tablespoon
• Baking Powder – 1 Teaspoon
• Salt – 1 Teaspoon
• Coconut Oil (or some other fat like butter or vegetable oil) – 3 Tablespoons
• Egg (or egg substitute) – 1
• Almond Milk (or any of the milks – real or imagined, w/ or w/out nuts) – 1.5 Cups give or take
• Lime Juice (any citrus will do – lemon, grapefruit, orange – it’s a matter of taste) – 1 Tablespoon +/-

DIRECTIONS:

• Mix the dry ingredients (flour, sugar (yes I know it’s technically a wet one), baking powder, salt).
• Melt 2 Tablespoons of the fat (coconut oil or …).
• Beat the egg into the fat.
• Stir the milk-product into the egg and oil.
• Pour the wet ingredients into the dry ingredients and stir until just blended. DO NOT OVERMIX.
• Add the citrus and give the batter a few more stirs.
• Let the batter rest for five minutes.
• While the batter is resting heat half of the remaining fat in a skillet (I recommend an electric one, but stovetop works too).
• Once the pan is hot, give the batter 1 final stir and pour dollops (around 1/3 cup) into the hot pan.
• Cook until the pancakes start to bubble around the edges, flip to finish cooking to a nice golden brown. (Note: Depending on the size of the skillet, it’ll probably take a few batches to use all the batter. Add more fat between batches to keep the pancakes from sticking to the pan.)
• Serve warm (a 200 degree oven will keep the first batch warm while the final batches are cooking) with real maple syrup, and sides of bacon, eggs, fruit, coffee, tea, orange juice (maybe a mimosa if you’re over 21 😉 …

ENJOY!