Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:
1 egg
1/2 cup almonds, finely chopped
1 3/4 cups oat (for a wheat-free option) or whole-wheat pastry flour
1 1/2 cups almond, rice or soymilk
1/4 cup canola oil
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt

Directions:
1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in a separate bowl, then pour into dry ingredients; combine.
3. Cook on lightly oiled skillet until golden brown. Serve warm with maple syrup or honey.

Variations:
Try substituting 1/2 cup of shredded coconut or 1/4 cup malt-sweetened chocolate chips for almonds.
Add lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon
poppy seed pancakes.

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