1 & 1/4 Cup Flour
3 Tbsp Sugar
1 Tbsp Baking Powder
Pinch of Salt
1 Cup Vegan Friendly Milk
1 Tbsp Lemon Juice or Apple Cider Vinegar
1 Tsp Vanilla
Neutral Oil For Cooking
Maple Syrup and Vegan Butter to Serve
In a large bowl combine the dry ingredients. Stir and set aside.
In a smaller bowl combine the milk, vinegar or lemon juice, and vanilla. Stir and add into the dry ingredients.
Whisk the ingredients together until mixed well, but ensuring not to overmix or the pancakes won't rise and be as fluffy. Let set for 5 minutes.
Heat skillet over medium heat. Spread the oil around the skillet and spoon about 1/4-1/3 cup of the batter on the skillet. Cook until bubble began appearing throughout the batter, about 3-4 minutes.
Flip with spatula and cook another 2-3 minutes or until golden brown on both sides.
Do this with the remaining batter.
Serve with butter on top and maple syrup drizzled over the stack of pancakes.
Best if served immediately, but can be kept warm in the oven over low heat.