1 cup wholemeal flour
1 1/2 cups plain flour
2 Tablespoons soft brown sugar
1 Tablespoons oil
1 1/2 teaspoons baking powder
1 Teaspoon cinnamon
1 cup almond milk
1 1/2 cups soy milk
Sift wholemeal flour, plain flour, baking powder and cinnamon into a large bowl. Return husks to the bowl.
Stir in sugar making sure you break up any lumps of sugar. Make a well in the centre of the bowl.
Add combined milks and oil and stir gently until just combined.
Using a lightly greased pan on medium heat, cook large tablespoons of pancake mixture until golden underneath and small bubbles appear on top, then flip and cook for 30 seconds more.
Serve with maple syrup or fresh fruit.