1 cup whole wheat flour
1 pinch salt
1 teaspoon baking powder
¼ teaspoon ground cinnamon
3 teaspoons sugar
1.5 cups whole plant-based milk
1 tablespoon unsalted butter for batter
2 tablespoons unsalted butter for cooking
Sift whole wheat flour and combine it with salt, sugar, baking powder, and cinnamon powder. Mix well and keep aside.
Heat 1.5 cups of milk in a saucepan on a low to medium-low flame until it's hot but not boiling.
Add 1 tablespoon of butter to the hot milk and mix well.
Pour the hot milk mixture into the dry mixture and whisk to make a smooth batter. Add more hot milk if the batter is too thick.
Heat a heavy skillet or frying pan on medium-low heat and spread ½ to 1 teaspoon butter on it.
Pour the pancake batter into the heated pan and cook until bubbles start to form on the top.
Flip the cake and cook until it becomes golden. Repeat the same with the remaining batter.
Finally, stack up the pancakes on a plate and serve them with fresh fruits, jam, whipped cream, maple syrup, or chocolate syrup.