Vegan Pancakes

In a medium bowl, whisk together the dairy-free milk, oil, ground flaxseed, apple cider vinegar and vanilla extract. Editor's Tip: If you want ultra-fluffy pancakes, reduce the amount of dairy-free milk by about 1 tablespoon. If you prefer pancakes on the thinner side, add a tablespoon or two more.

In a separate large bowl, whisk together the flour, coconut sugar, baking powder, baking soda and salt.

Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined. Be careful not to overmix the batter! Let the batter rest for five minutes.

Heat your griddle or skillet over medium heat, and lightly grease. Ladle pancake batter by 1/4 cupfuls onto the warmed griddle. Cook until bubbles start to form and break on the top of each pancake and the bottoms are golden brown. Flip the pancakes. Cook until the second side is golden brown. Serve with desired toppings. Editor's Tip: Here are the vegan butter brands we can't resist!