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.
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