Ingredients:

  • 1.5 cups unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 2 cups all-purpose flour
  • 2 tbsp cane sugar
  • 2 tbsp baking powder
  • 0.5 tsp sea salt
  • 2 tbsp neutral oil
  • 1 tsp pure vanilla extract

Instructions:

  1. In a small bowl, whisk the almond milk and apple cider vinegar. Let it sit for 5 minutes until it looks slightly curdled to create a dairy-free buttermilk base.
  2. In a large bowl, whisk the flour, sugar, baking powder, and salt. Use a vigorous motion to break up any clumps and aerate the dry mixture.
  3. Make a well in the center of the dry ingredients. Pour in the prepared milk mixture, oil, and vanilla. Use a spatula to fold the ingredients together until just combined, ensuring small lumps remain.
  4. Heat a non-stick griddle over medium heat and lightly grease with oil. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look matte (2-3 minutes), then flip and cook for another 1-2 minutes until golden.