In a large bowl, whisk together the flour, baking powder, salt and sugar.
Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
You can sub AP flour with your favorite flour or gluten free flour a gluten free pancake.
In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed. Leave a few whole beans for contrast in texture
Add the pickles, celery, apple, 3-4 tablespoons of vegan mayo and seaweed. Stir well to combine. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together.
Serve just like normal tuna, on bread with toppings, with crackers or over a bed of greens