Fluffy Vegan Pancakes

Instructions

1. 1

   In a measuring cup, combine the almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create vegan buttermilk.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

3. 3

   Add the almond milk mixture, 2 tablespoons of vegetable oil, and vanilla extract to the dry ingredients. Gently stir until just combined - don't overmix. The batter should be slightly lumpy.

4. 4

   Let the batter rest for 5 minutes. This allows the flour to hydrate and results in fluffier pancakes.

5. 5

   Heat a non-stick pan or griddle over medium heat. Brush with a small amount of oil.

6. 6

   Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. 7

   Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.

8. 8

   Keep cooked pancakes warm in a 200°F (95°C) oven while you finish cooking the rest. Serve immediately with your favorite vegan toppings.