Fluffy Whole Wheat Vegan Pancakes

• 1 cup White Whole Wheat Flour (116g)
• 1/4 cups Sugar
• 1/2 teaspoons Salt
• 4 Tablespoons Warm Water
• 2 Tablespoons Avocado Oil (or Any Neutral Flavored Cooking Oil)
• 4 teaspoons Baking Powder
• 1 teaspoon Vanilla
• 1/2 cups Unsweetened Almond Milk
• Maple Syrup, To Serve

1. In a small bowl, whisk flour, sugar and salt. Set aside and preheat griddle to medium heat (300u0b0F).
2. In a medium bowl, whisk water, oil and baking powder until frothy. Add vanilla and almond milk and mix until well combined.
3. Add dry ingredients into wet and whisk until just combined. The batter should have small lumps in it.
4. Grease griddle. Fill a 1/4 cup measuring cup about 2/3 full and pour onto the griddle, spreading the batter out slightly. Repeat with all the batter. Do not make them bigger than this or they are hard to flip!
5. Cook until bottom is golden brown, about 3 to 3 1/2 minutes. Flip and cook another 2-3 minutes each side until golden brown. Drizzle with maple syrup and devour!

flour, ubc, salt, water, avocado oil, baking powder, vanilla, unsweetened almond milk, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/fluffy-whole-wheat-vegan-pancakes/ (may not work)