Vegan Multi-Flour Pancake Stack

1.In a large mixing bowl, whisk together wheat flour, oat flour, glutinous rice flour, cornstarch, pea protein powder, inulin powder, ground flaxseed, coconut sugar, erythritol, baking powder, salt, and pandan flavor blend until well combined.

2.In a separate bowl, combine the plant-based milk, vegetable oil, and vanilla extract (if using). Whisk until smooth.

3.Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. The batter should be slightly thick but pourable; do not overmix to keep pancakes fluffy.

4.Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.

5.Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

6.Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.

7.Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding more oil to the skillet as needed.

8.Stack the pancakes on serving plates and serve immediately with your choice of toppings such as fresh fruit, maple syrup, or vegan butter.