Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
To a large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
Next add oat and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.
Lightly grease your griddle and pour scant 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
Cook for 1-2 minutes more on the other side and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.
Will reheat well the next day in the microwave.
*If not vegan, you can sub 1 chicken egg in place of 1 Tbsp (7 g) flaxseed meal and 2 ½ Tbsp (37 ml) water. *Nutrition information is a rough estimate calculated without toppings.