Vegan Pancakes

Recipe adapted from Post Punk Kitchen Puffy Pillow Pancakes

1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 1/2 cup water*
2 teaspoons apple cider vinegar
1 tablespoon chia seeds
3 tablespoons sunflower oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the water/milk into a measuring cup. Add vinegar and chia seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the sunflower oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

*Note: I didn't have any almond or soy milk in the house so i just used water. Almond or soy milk will make the mixture foamier and creamier, but water works just fine. If you want to use a milk use 1 cup milk and 1/2 cup of water.
I used 1 Tablespoon white sugar and 1 Tablespoon of brown sugar.