makes 14 pancakes
1 1/3 c all purpose flour
2/3c whole wheat flour
1T baking powder
3T canola oil
2C Unsweetened vanilla almond milk (or use plain unsweetened and add vanilla extract)
In a large bowl, whisk together flours, baking powder, salt, and sugar.
In a small bowl whisk together almond milk, egg, and oil.
Add the wet ingredients to the dry ingredients and using a wooden spoon, mix until just combined. Lumps are ok! Do not overmix.
Using a 1/4 cup measuring cup, not quite full, cook in a cast iron skillet preheated to medium low and brushed with oil. Cook until bubbles form in the middle then flip and cook another minute.
These freeze wonderfully in a ziploc bag. Reheat 1 minute in the microwave.