Ingredients:

  • 1.5 cups unsweetened plant-based milk
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons cane sugar
  • 2 tablespoons baking powder
  • 0.5 teaspoon fine sea salt
  • 3 tablespoons neutral oil
  • 1 teaspoon pure vanilla extract
  • 1 large egg

Instructions:

  1. In a small jar or measuring cup, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes until it looks slightly curdled to create a DIY dairy-free buttermilk.
  2. Whisk the flour, sugar, baking powder, and sea salt in a large mixing bowl to remove clumps and aerate the dry mix.
  3. Pour the curdled milk mixture, oil, vanilla extract, and egg into the dry ingredients. Whisk until just combined, ensuring you do not over-mix; small lumps are acceptable.
  4. Heat a non-stick griddle or skillet over medium-low heat and lightly grease with oil.
  5. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until the surface is covered in bubbles and the edges look matte.
  6. Flip the pancakes and cook for an additional 1–2 minutes until the interior is set and the exterior is golden brown.