• In a large bowl, mix the flours, baking soda, and salt together. Use a wire whisk to work out any of the clumps.
• Next, set a non-stick pancake griddle on medium heat. As it heats up, add the oil and water to the bowl of dry ingredients. Mix the batter just until combined.
• Cook the pancakes on the griddle for about 2 minutes on each side, flipping them once the batter starts to bubble a little. Remove the pancakes and set them aside. Keep them covered to stay warm.

Mushroom Gravy Instructions

• First, wash and chop the mushrooms. Set them aside.
• Then heat a medium sized pan on the stove over medium heat. Once heated, add about 1 tablespoon of olive oil and add in the chopped mushrooms. Cook the mushrooms until browned and softened, about 5 minutes.
• Then place the mushrooms off to the side in a small bowl. Using the same pan, melt 2 tablespoons of butter.
• Next, stir in 1 - 1 ¼ tablespoons of all-purpose flour, making a roux. Stir for about a minute and then add in the almond milk. Stir constantly until the gravy starts to thicken and come to a small boil, about 10 minutes.
• Add in the chopped mushrooms and salt and pepper to taste. Cook together for a couple more minutes, thinning out the gravy with extra almond milk as needed.
• Finally, serve and top the pancakes with gravy.