Vegan Pancakes

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt..

In a separate bowl or large measuring cup, stir together the plant-based milk, sugar, apple cider vinegar, vanilla extract, and oil (or applesauce if you are an oil-free person) until the sugar is dissolved.

Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms with no visible dry spots. Do not overmix.

Set a nonstick or cast iron skillet or griddle over medium heat. After 2 minutes when the oil or vegan butter is hot, pour ¼ cup (60 mL) of batter for each pancake into the skillet, leaving space between each one.

Cook over medium heat for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the second side for 2 minutes, or until golden and cooked through.

Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil or vegan butter between batches as needed.

Serve warm with maple syrup, vegan whipped cream, vegan butter, or fresh fruit.