Instructions

1. In a liquid measuring cup, add vinegar and then fill to the 1-1/4 cup mark with soy milk. Stir to thoroughly mix (it will get chunky).
2. Add oil to liquid measuring up without stirring in.
3. In mixing bowl, whisk together flours, sugar, baking powder, baking soda, salt and cinnamon.
4. Preheat griddle to medium-high heat.
5. Add liquid mixture to dry mixture and stir just to combine. Avoid over-stirring as this will make pancakes tough and chewy.
6. Thin with 2-4 Tablespoons water. The batter will still be thick after this. Do not make it as thin as traditional pancake batter.
7. To cook, lightly oil griddle and scoop ¼-1/2 cup pancake batter onto griddle then use the back of a spoon or spatula to spread out the batter into a thin layer (about 1/4 –inch thick). If using any toppings like berries or dark chocolate chips, immediately scatter these over the top of the pancake. Cook cake until the edges start to appear slightly dry and like the batter is begin to set, then flip once and cook for another minute. Pancakes should be lightly browned on both side.
8. Serve with your favorite toppings. I generally use Earth Balance (non-dairy “butter) and good drizzle of real maple syrup.