I made these pancakes for the first time today – YUMMY!  Probably some of the best pancakes we’ve ever made from scratch, and very easy to prepare.  The cinnamon and maple syrup give it just the right flavor, and they really did turn out ‘fluffy’.  I added some blueberries and chopped pecans.

Fluffy Vegan Whole Wheat Pancakes

1.5 cups whole wheat flour
1.5 TBS baking powder (aluminum free)
1 tsp. sea salt
1 tsp. cinnamon
1.5 cup unsweetened almond milk
3 TBS maple syrup

Mix dry ingredients, then add wet ingredients and stir until just mixed. Cook over medium heat. Once a few bubbles appear in the middle, flip and finish cooking. Serves 3-4.
(Adapted from Deryn Macey’s recipe on runningonrealfood.com)