Prep time: 5 minutes | Cook Time: 5 minutes | Total time: 10 minutes

2 cups organic flour

5 tsp baking powder

2 T cane sugar

1 tsp salt

2 eggs (or substitute for 1 mashed banana for vegan options)

Dash of vanilla extract

1/2 cup oil

2 cups milk or milk alternative

Blueberries or mini chocolate chips (optional)

Preheat a griddle or large skillet over medium heat. 

Combine dry ingredients in a medium bowl, and whisk with a fork to combine. 

Mix eggs, vanilla extract, oil, and milk together until well combined. Add to dry ingredients, and mix with a fork until mostly combined, with some small lumps of flour remaining. 

Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle. 

Cook 3-4 minutes or until there are bubbles throughout the top of the pancakes, and the edges of the pancakes look dry. Add in blueberries and chocolate chips before you flip.

Flip the pancakes and cook for another minute or until lightly browned on the bottom. 

Serve warm with your favorite toppings. 

Makes 20-24 pancakes.

Adapted from The Baker Upstairs