1 cup flour (i use stone ground whole wheat)
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup water or soymilk
1/2 teaspoon oil (i use flax oil-but you could get creative and try almond oil for more flavor)
1/2 or 1 teaspoon maple syrup
1/4 cup soy yogurt
Mix the dry first. Then melt non-dairy “butter”, like margerine, or heat oil on a flat pan over medium-low heat. Let the pan heat first, then add the non-sticking agent. If you let the pan heat up for up to 10 min before starting to cook, your pancakes will turn out consistently golden brown instead of kinda raw to overcooked.