A Bug's Life

Flour, baking powder to make it rise, vinegar (just a bit) to react with the baking powder to help it rise more, bit of oil for yumminess (and part of the consistency), pinch of salt if you want, liquid. Thicker batter than for thin ones. I tend to use olive oil because I use it for everything; I think elum uses coconut oil. Egg optional - might help with stickiness but yesterday I saw eggful batters that made less coherent pancakes than my eggless ones, so dunno.

For liquid I use either water or fake milk.
For flour most often these days I use gram (less than half) for proteiny yumminess, and the rest other (often plain white). I think gluten free mix for other actually worked. As did buckwheat+mogo.
The fatty canned coconot stuff instead of oil for batter made them good yesterday.


[...and i'm very tired today, hence all the editing.]