¾ cup whole wheat pastry flour (can substitute with all-purpose)
⅓ cup stone-ground cornmeal
¼ cup quick-cooking rolled oats
2 tsp baking powder
¾ tsp baking soda
1 tsp salt
2 tbsp sugar
½ tsp cinnamon, ground
¼ tsp nutmeg, ground
Whisk together all the dry ingredients in a big bowl. Set aside while you get the wet ingredients ready.
1½ cups soy milk (feel free to substitute with almond milk)
½ tsp vinegar
4 tbsp canola oil
¼ cup maple syrup
6 tbsp flax powder whisked together with 6 tbsp water
Mix together all the wet ingredients, then add all at once to the dry ingredients.
Mix quickly and in as few strokes as possible, until the dry ingredients are just moistened. The batter should be lumpy and not smooth. Overmixing the batter promotes the formation of gluten which would make the pancakes heavy and chewy as opposed to light and fluffy. The batter will be rather thick but spreadable.
On a hot griddle over medium heat, spread a thin film of canola or other vegetable oil.
Pour about ⅓ cup of the batter into the center of the griddle. Give the batter a bit of a nudge with the cup, if needed, to spread it into an approximately four-inch round.
Wait until the sides start looking a little dry and bubbles appear in the center of the pancake.
Lift the edge carefully and if the underside is golden-brown, flip the pancake.
Cook for about a minute more on this side.
Serve hot with maple syrup or any other topping you love.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/fluffy-four-grain-pancakes/