I couldn't find a vegan pancake recipe that I loved, so I created one. The combination of all purpose flour and whole wheat flour is key; the white flour keeps the pancakes fluffy, and the whole wheat flour provides texture.
Ingredients for the dry mix (1 cup): scale this up to make as much as you like, and store it in an air-tight container.
To make a small serving (two pancakes), combine 1/3 cup of the dry mix, 1/2 tsp oil and 1/3 cup plant-based milk.
To make a larger serving (three pancakes), combine 1/2 cup of the dry mix, 3/4 tsp oil and 1/2 cup plant-based milk.
Heat a pan over medium heat and spray with cooking spray.
Once the pan is hot, add the batter. Cook for around 4-5 minutes on each side. (Let them cook! They need time!)