Vegan Pancakes

In a small mixing bowl, whisk soy milk with apple cider vinegar. You can use any plant-based milk, but the pancakes are fluffier with soy milk. Set aside 10 minutes. Note: in the video, the oil is added in the buttermilk step. It is up to you. You can also add it in the next step.

In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt.

Whisk in the vegan buttermilk, oil, and vanilla.

Let the batter rest for 5 minutes while you heat the griddle.

Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.

Scoop out 1/3 cup of pancake batter per pancake - don't cook more than 2 pancakes at a time to prevent them from spreading and sticking to each other. Cook on one side until bubbles form on the surface and the edges dry out and look set - it should take 2 or 3 minutes.

Flip the pancake and cook on the other side for another 2 or 3 minutes until golden brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.