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(This is a double recipe)
-3 cups all purpose flour.
-2 tablespoon baking powder.
-1 teaspoon salt.
-4 tablespoons granulated sugar.
-2 cup soy milk *or use almond, oat or coconut milk.
-1 cup water.
-4 tablespoons canola (corn for soy free) oil *may omit for oil free.
* Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
* OR you can skip that part and use a griddle/pan
* In a large bowl, whisk together the flour, baking powder, salt and sugar.
* Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
* Bake in the preheated oven until lightly golden, 15 to 18 minutes. This recipe doesn’t always get golden. It’s ok if they are still light on top after 18 minutes.
* Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.