1 1/4c. whole wheat flour
1 1/2tsp. baking powder
1/2tsp. salt
1 1/2c. Soymilk or Hempmilk
2tbsp. safflower oil
1 1/2tbsp maple syrup
1tsp. pure vanilla extract
Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl. Add wet to dry until combined.
Cook on medium heat and flip pancakes when bubbles form on the surface.
Serve immediately, or freeze for later consumption. If freezing, place sheet of parchment paper between each pancake and store in zip-tight freezer bag. Store in freezer for up to 3 months.
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