Whole food plant-based pancakes: There’s nothing not to love about ’em! These pancakes are free of oil and dairy, and they’re so fluffy and light they almost float off the pan.
2 Cups 100% whole wheat flour
2 Teaspoons aluminum-free baking powder
1 Teaspoon cinnamon
2 Cups unsweetened almond milk (or other oil-free plant-based milk such as soy or rice milk)
1 Teaspoon pure vanilla extract
2 Tablespoons pure maple syrup (optional)
Use a fork to mix the flour, baking powder, and cinnamon together in a large bowl. Add the almond milk, vanilla, and maple syrup (if using) and stir together until just mixed. Don’t worry if batter has a few tiny lumps. Let the mixture sit for 5 minutes while you warm up a non-stick skillet over medium heat. Use a ladle to pour 1/2-1 cup portions onto the pan. Cook until bubbles appear in the middle of the batter, about 4 minutes. Flip and cook for 2-3 more minutes. Serve with your favorite toppings!