In a large mixing bowl, combine the white whole wheat flour, all-purpose flour, baking powder, ground cinnamon (if using), and kosher salt. Whisk them together until they are well blended.
In a separate bowl, combine the almond milk, pure maple syrup, olive oil, pure vanilla extract, and lemon zest (if using). Whisk these ingredients together until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Let the batter rest for about 5 minutes while you preheat your skillet.
Heat your non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil to prevent sticking.
Using a measuring cup, pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set—about 2-3 minutes. Flip the pancakes and cook for another 2 minutes or until golden brown.
Remove the pancakes from the skillet and keep them warm in the oven if needed. Serve them with your favorite toppings like syrup, fresh fruit, or a sprinkle of nuts. Enjoy your delicious Vegan Pancakes!
