Equipment
- griddle
Ingredients
- 1 ½ cups whole wheat flour 180 grams
- ¼ cup sweetener
- 1 tbsp baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon optional
- 1 ¼ cup plant-based milk
- 1 tablespoon apple cider vinegar or a mild white vinegar
- 1 teaspoon vanilla
Instructions
- Whisk dry ingredients together in a bowl.
- Add wet ingredients and mix til just combined.
- Let batter rest for 10 minutes. Do NOT skip this step!
- Heat griddle to medium heat.
- Spoon about ⅓ cup batter onto griddle for each pancake.
- Wait for bubbles to form on top of pancakes (about 1 ½ to 3 minutes)
- Flip pancakes over and cook for another minute
- Enjoy!
Notes
Cook one pancake and taste it before you cook the rest. This is how I check to make sure there is enough sugar or make any other notes. Then you can adjust your batter before you cook the rest of the pancakes!
Resting the pancake batter gives the flour enough time to soak up the liquid and helps it cook better. This is why the instructions don't have you warming up your griddle from the beginning. 10 minutes is a good enough time for resting your batter.