In a large mixing bowl, whisk together all the ingredients. Do not overmix - the batter will have small clumps of flour. Pancake batter should be thick, scoopable, and pourable.
Place a large non-stick pan over low medium heat or turn on a griddle.
Generously spray the pan with cooking spray or melt a small amount of vegan butter.
Using a measuring cup, pour 1/4 cup batter into your heated pan or griddle and cook until bubbles start to form on the surface and the edges are golden brown (1-2 minutes).
Flip and cook for an additional 1-2 minutes. Best served with chopped pecans and maple syrup.
Video
Notes
Pancakes can be stored in the fridge for about 3 days
Pancakes can be store in the freezer for up to 2 months. To reheat, microwave the pancakes for 30 seconds to 1 minute.