In a large mixing bowl, whisk the dry ingredients together until completely combined, approximately 30 seconds.
FOR THE WET INGREDIENTS
In a medium bowl, whisk the wet ingredients together until completely combined
Add the wet ingredients to the dry and stir to combine, approximately 30 to 45 seconds. The batter should be smooth and runny, and you shouldn’t see any clumps of dry ingredients.
Heat a pancake griddle or a large pan on medium-high heat. If your pan sticks, add a thin layer of vegetable oil.
When the pan is hot, pour about ¼ cup (62 g) of batter on the pan. It should form a circle. Add more, depending on the size of the pan. Cook for approximately 2 minutes and flip. The edges should be dry and the top bubbly before flipping to the other side. Cook for another 2 minutes. If the pancake doesn’t spring back when you gently press the center, flip and cook another minute per side.
Continue with the rest of the batter.
Warm the syrup and pour on top of the pancakes, and add a pat of vegan butter and sprinkle the pecans over top.