Ingredient

• ¾ cup whole wheat flour, spooned and leveled
• ½ cup all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• Heaping ¼ teaspoon sea salt
• 1 cup almond milk
• 1½ tablespoons avocado oil, plus more for the pan
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup, plus more for serving
• 1 teaspoon vanilla extract

Direction

1. In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
2. In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
3. Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.