We have been trying pancake recipes since we went plant-based years ago and FINALLY found one that works. We double this recipe and usually have about three pancakes left over.
1 cup flour (we use 1/2 whole wheat)
1 1/2 Tablespoon sugar
2 tsp baking powder (it is worth getting aluminum free for this recipe)
1/4 tsp salt
1/4 tsp cinnamon (optional but we add more)
1 cup plant milk of choice (if you use whole wheat flour you will need a bit more)
oil to grease the pan if needed (we use a seasoned cast iron skillet which limits the need for oil)
Mix dry ingredients then add the milk. Batter will be thicker than you might be used to. You will need to spread it rather than letting it “flow” on the pan.
Cook 1/4 cup pancakes on med/hi heat (pre-heat your pan for best results). Don’t wait to turn them until to see bubbles. The batter is too thick for that. Instead look at the edges and turn when they start to look stiff.