Whisk the flour, sugar, baking powder and salt well in a large mixing bowl.
In a medium bowl, whisk together the almond milk, egg and oil until smooth.
Pour the wet ingredients over the dry ingredients and whisk just until everything is combined. Don't over-mix! Let it rest for 5 minutes.
Put 1 teaspoon oil in a non-stick pan or use a cooking spray. And heat it over medium heat. Swirl the oil or spread it with a spatula so it covers the base of the pan.
Use a measuring cup (¼ cup) or a tablespoon (for a smaller size) and drop batter in the pan. Cook for about 2 minutes or until you see bubbles on the surface of the pancake.
Then flip and cook the other side for 1-2 minutes. Transfer the pancakes on a plate and repeat the same steps until all batter is used.
Serve with maple syrup and fresh berries.
Notes
Don't over mix the batter even if you are tempted to.
Letting the batter rest for 5 minutes really helps the pancakes rise better.
When the pan gets too hot, remove it from the heat and let it cool for a few minutes. Then continue cooking the remaining pancake batter.
To keep the cooked pancakes warm while you are working with the rest of the batter, put them on an oven-safe plate or in a baking pan and let them sit in the oven at low temperature (200 F / 93 C degrees).
Nutrition information is approximate and meant as a guideline only.
Storage:
In the fridge: These dairy-free pancakes can be made ahead of time. Store them in the refrigerator covered for 2-3 days. Reheat in the pan or microwave before serving.
In the freezer: Let the pancakes cool completely. Put them in a freezer bag with a piece of parchment paper between each. They keep well in the freezer for 2 months. Reheat them frozen in the microwave oven for about 20 seconds or in a large skillet covered until warm. We don't recommend freezing the uncooked batter.
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