Ingredients:

  • 1 cup (120g) All-Purpose Flour
  • 2 tablespoons (25g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup (240ml) Unsweetened Plant-Based Milk
  • 2 tablespoons Apple Cider Vinegar or Lemon Juice
  • 2 tablespoons (30ml) Melted Coconut Oil or Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • Optional: Plant-Based Butter or Margarine, for serving
  • Optional: Maple syrup or any topping you wish

Instructions:

  1. Combine plant-based milk and apple cider vinegar or lemon juice. Let it sit for 5-10 minutes to curdle slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the melted coconut oil and vanilla extract to the buttermilk mixture.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix! A few lumps are okay.
  5. Heat a lightly oiled non-stick frying pan or griddle over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
  6. Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
  7. Serve hot Vegan Pancakes with your favorite toppings.