Healthy, whole grain vegan (WFPB) pancakes: voted "Best Pancake Ever" by my 4 year old nephew.
In a large mixing bowl, whisk together the flour, baking powder, ground flax seed, and cinnamon.
In a separate bowl, whisk together the almond milk, water, oil, erythritol and vanilla extract.
Pour the liquid mixture into the dry mixture and stir until combined (only a few lumps should remain)
Note: over mixing may result in chewy/tough pancakes.
Note2: If you prefer working with thinner batter, add up to 1/4 c additional water.
*If you're adding mix-ins like cacao nibs, nuts, etc. gently fold them into your batter.
Allow batter to rest for 4-5 minutes. While your batter is resting, preheat a non-stick skillet or cast iron pan over medium heat. You'll know it's ready when you can sprinkle a couple of drops of water on it and they sizzle and bounce off.
Using a 1/4 c measuring cup, drop batter onto skillet. Cook for about 4-5 minutes, until bubbles form on the surface and the edges have started to brown (or look less shiny). Flip and cook for another 2-3 minutes.
When both sides are a golden brown and the cake feels springy when pressed lightly in the middle, remove from the griddle.
Serve warm with pure maple syrup, agave nectar, fresh fruit...or honey, if that's what your adorable nephew's little heart desires.
† Brand Recommendation: I use Penzey's Vietnamese Ground Cinnamon. Once you try it, no other cinnamon will taste as good.
Vegan Buckwheat Pancakes courtesy of Crunchy Granola https://crunchygranola.goatshark.com/best-ever-vegan-buckwheat-pancakes/