Lazy Weekend Pancakes

Ingredients:

1/2 cup chick pea flour;

1/4 cup brown rice flour;

1/4 cup quinoa flour;

1 tablespoon baking powder;

2 tablespoon safflower oil (half for mix and half for cooking);

1 cup nondairy milk.

Preparation:

Preheat oven to 200 degrees. Combine dry ingredients in a medium mixing bowl or 4-cup measuring cup. Stir in 1 tablespoon of oil and milk until combined but don't overmix. It's okay if there are some tiny lumps.

Heat a small amount of oil in a cast iron or other heavy-bottomed skillet over medium heat. Spoon or pour batter into 3" to 4" pools in the skillet. Cook until bubbles form in the batter.

With a plastic or silicone turner, flip pancakes and cook for another 2 to 3 minutes or until golden brown. Place pancakes on an oven-safe plate and keep warm in oven until all pancakes are ready. Repeat step 3 until you've used up the batter. The number of pancakes will depend on how big you make them.

Serve with your favorite toppings, like vegan butter and maple syrup, and enjoy with those you love.