Ingredients
2 cups unsweetened soy or almond milk
3/4 cup safflower oil, plus more for pan
2 cups all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons turbinado sugar, finely ground
2 tablespoons baking powder
1/2 teaspoon coarse salt
Maple syrup and fresh fruit, such as blueberries, for serving
Preparation
Combine milk and oil in a small bowl or liquid measuring cup. In a medium bowl, whisk together flours, sugar, baking powder and salt. Add liquid and whisk until a few lumps remain; do not overmix.
Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes. Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.
