Molasses lends these tender, moist pancakes a rich, toasty flavor.

SERVES 4 (MAKES 11 PANCAKES)

INGREDIENTS

• 1 3/4 cups plain unsweetened rice milk
• 2 large eggs
• 4 tablespoons vegan butter, melted
• 1 teaspoon molasses
• 1/2 teaspoon hazelnut extract
• 1 cup white whole-wheat flour
• 1/2 cup hazelnut or almond meal or flour
• 3 tablespoons coconut sugar or brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon safflower oil, divided

INSTRUCTIONS

1. In a large bowl, whisk together the rice milk, eggs, vegan butter, molasses, and hazelnut extract.
2. In a medium bowl, whisk together the whole-wheat flour, hazelnut flour, coconut sugar, baking powder, and salt.
3. Brush the inside of a 10-inch nonstick skillet with half of the oil, and heat over medium.
4. When hot, add four 1/4-cupfuls of batter to the pan.
5. Cook until the edges puff up and you can see a few bubbles atop the pancakes, about 4 minutes.
6. Flip with a nonstick spatula and cook until the other side is golden brown and the centers are cooked through, about another 3 minutes.
7. Repeat with the remaining oil and two other batches, keeping in mind that future batches will likely take 5 to 6 minutes total.
8. Serve alone or with maple syrup, more molasses, or a mixture of softened vegan butter, fresh orange zest, and maple syrup.