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sidebar).
    Sift together the flour, baking powder, and salt, and cinnamon, if using. In a separate bowl, combine all the other ingredients. Adding wet ingredients to dry, mix until just combined. Do not overmix or the pancakes will be tough; a couple of lumps are okay.
    Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned and the pancakes are barely firm to touch. Transfer to individual plates. Repeat with remaining batter, adding more oil to the pan as needed.
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    VARIATIONS
    Raspberry Lime: Fold in 1 cup of fresh raspberries and 1 tablespoon of finely grated lime zest.
    Blueberry: Fold in 1 cup of fresh blueberries.

Coconut Pancakes with Pineapple Sauce
    MAKES ABOUT SIX 6- TO 7-INCH PANCAKES OR TEN 4-INCH ONES.
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    Coconut and nutmeg are a great combination. To transform your kitchen into a tropical paradise, serve these pancakes with pineapple sauce (recipe follows) which is ridiculously easy to make.
    1¼ cups all-purpose flour
    2 teaspoons baking powder
    Â½ teaspoon salt
    1 teaspoon ground or freshly grated nutmeg (if using fresh, it’s one-third of a whole nutmeg)
    â…“ cup water
    1 to 1¼ cups plain rice or soy milk
    2 tablespoons pure maple syrup
    1 teaspoon vanilla extract, or use coconut extract if you have it on hand
    2 tablespoons canola oil (any mild tasting vegetable oil will do), plus oil for the pan
    1 cup unsweetened shredded coconut
    Oil a large skillet and preheat over medium-high heat about 2 minutes (see Perfect Pancakes sidebar).
    Sift together the flour, baking powder, salt, and nutmeg. Create a well in the center of the dry ingredients; add the water, rice milk, maple syrup, vanilla, and oil. Mix until just combined, fold in coconut.
    If making large pancakes, use a ladle to pour the batter into the pan; most standard ladles will yield a 6-inch pancake. For smaller pancakes, drop batter by ¼ cupfuls into the pan. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until the bottoms are browned and the pancakes are cooked through, about 2 more minutes. Serve immediately or keep warm on a plate covered with foil while you cook the others. Repeat with remaining batter. Serve with pineapple sauce.

Pineapple Sauce
    MAKES 2 CUPS
    1 (20-ounce) can pineapple chunks in juice
    2 tablespoons arrowroot powder
    3 tablespoons sugar
    1 teaspoon vanilla extract
    In a saucepan, off the heat, stir the pineapple and juice with the arrowroot until it is mostly dissolved; stir in the sugar. Over medium heat, heat the pan until the sauce thickens, stirring often (about 7 minutes).

Banana-Pecan Pancakes
    MAKES 9 SMALL PANCAKES
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    I called these Banana-Pecan Pancakes just to get your attention; the truth is you can use any nut you like, or even chocolate chips instead. Banana provides great flavor, and of course also makes for a wonderful, fluffy pancake. I made a vow not to use the word “crowd-pleaser” in this cookbook but I am going to sell out and tell you—these are a great crowd-pleaser! Everyone loves them. These cook up thicker than the other pancake recipes so I recommend making smaller pancakes and cooking them three to a pan.
    1½ cups all-purpose flour
    1½ teaspoons baking powder
    Â½ teaspoon baking soda
    Â¼ teaspoon salt
    â…› teaspoon ground cinnamon
    1¼ cups very well-mashed banana
    1½ cups soy milk plus 1 teaspoon vinegar (let sit for 5 minutes)
    1 tablespoon canola oil
    1 teaspoon vanilla extract
    Â½ cup pecans, chopped
    Canola oil or cooking spray for the pan
    Sift together the flour, baking powder, baking soda, salt, and cinnamon.
    In a separate bowl, mix the mashed banana with the soy milk, oil, and vanilla until pretty smooth. Pour the wet ingredients into the dry and mix but do not overmix. Fold in the pecans.
    Brush a large nonstick skillet with canola oil or spray with cooking spray and heat over medium-high heat until hot but