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Pancakes

Makes 6 servings (12 4-inch pancakes)

1 ¹/₄ cups flour
1 ¹/₂ teaspoons baking powder
2 tablespoons sugar
1 pinch salt
1 tablespoon canola oil
¹/₂ cup soymilk
³/₄ cup water

In a mixing bowl, combine flour, baking powder, sugar, and salt. Stir to mix. Pour in the oil, soymilk, and water. Mix the batter, leaving it a bit lumpy.

Heat a non-stick or oiled skillet over medium heat until a drop of water dances on its surface. Drop batter into skillet from a large spoon to form rounds. Cook until bubbles appear in the pancake and start to pop, and the underside is golden brown. Turn and brown the other side.

*For waffles, use the same batter recipe, but thicken it by using only half the liquid.

Per serving (2 4-inch pancakes)

Calories: 143
Fat: 2.9 g
Saturated Fat: 0.3 g
Calories from Fat: 18%
Cholesterol: 0 mg
Protein: 3.4 g
Carbohydrates: 25.8 g
Sugar: 4.8 g
Fiber: 1 g
Sodium: 184 mg
Calcium: 97 mg
Iron: 1.5 mg
Vitamin C: 0.1 mg
Beta Carotene: 0 mcg
Vitamin E: 0.7 mg

Source: Rising Flour Café, Asheville, North Carolina. Published in The Best in the World, Neal D. Barnard, M.D., editor.