Are you searching for a delicious and healthy breakfast option? Look no further than these vegan pancakes! They're light, fluffy, and perfect for a lazy weekend morning. Plus, they're made with wholesome ingredients like whole wheat flour, almond milk, and avocado oil. Whether you're a vegan or simply looking to cut back on animal products, these pancakes are sure to satisfy. Best of all, they're easy to make and customizable to your liking. Keep reading for the recipe and tips for making the perfect stack of vegan pancakes.

Ingredients:

• ¾ cup whole wheat flour, spooned and leveled
• ½ cup all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• Heaping ¼ teaspoon sea salt
• 1 cup almond milk
• 1½ tablespoons avocado oil, plus more for the pan
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 7 pieces of fresh strawberries
• Whipped cream

Instructions:

Combine the whole wheat and all-purpose flour, baking powder, cinnamon, and salt in a large bowl using a whisk. In a separate medium bowl, mix the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let the mixture rest for five minutes. During this time, the mixture will become bubbly and foamy. Avoid stirring the batter to preserve the bubbles, which will help the vegan pancakes rise. Heat a nonstick skillet on medium-low heat and apply a thin layer of oil. Pour ⅓-cup batter onto the skillet, working in batches as necessary. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip the pancake and cook for an additional 1½ minutes on the other side, or until puffed and fully cooked. Serve with maple syrup or sliced strawberries and whipped cream.