Mix together the flour, baking powder, sea salt and cinnamon in a bowl.
Add the unsweetened almond milk and maple syrup and stir until “just mixed.”
Let the batter sit for 5-10 minutes. (Optional, but I found they come out fluffier this way.) Let the pan heat up while you wait.
Cook in 1/4-1/2 cup portions in a lightly oiled non-stick pan over medium-high heat.
Once there are a few bubbles in the middle, flip and cook for a few more minutes on the other side.
Serve and enjoy!
This recipe is pretty easy to eye-ball. I make it all the time with a big scoop of flour, a spoonful of baking powder, pinch of salt, stevia and enough water to form a thick batter. It makes amazing, perfect, super light fluffy vegan pancakes every time!
For best results, make sure you active baking powder. If you’re unsure if your baking powder is still good, you can test it by by mixing 1 teaspoon of baking powder with 1/3 cup hot water. If the baking powder is fresh, the mixture should produce lots of bubbles.