Ingredients

• 1 cup - whole wheat flour
• 3/4 cup - whole wheat pastry flour (can substitute with all-purpose)
• 1/3 cup - stone-ground cornmeal
• 1/4 cup - quick-cooking rolled oats
• 2 tsp - baking powder
• 3/4 tsp - baking soda
• 1 tsp - salt
• 2 tbsp - sugar
• 1/2 tsp - cinnamon, ground
• 1/4 tsp - nutmeg, ground
• Whisk together all the dry ingredients in a big bowl. Set aside while you get the wet ingredients ready.
• Wet ingredients:
• 1.5 cups - soy milk (feel free to substitute with almond milk)
• 1/2 tsp - vinegar
• 4 tbsp - canola oil
• 1/4 cup - maple syrup
• 6 tbsp - flax powder whisked together with 6 tbsp water

How to Make Fluffy Four-Grain Pancakes

• 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 1/3 cup of the batter into the centre 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 centre 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 courtesy: Holy Cow Vegan