Ingredients:

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

Instructions:

  1. Combine the plant milk and apple cider vinegar in a small jar or bowl. Let it sit for 5-7 minutes to curdle, creating a vegan buttermilk.
  2. In a large mixing bowl, whisk together the flour, cane sugar, baking powder, and sea salt for 30 seconds to aerate and remove lumps.
  3. Pour the curdled buttermilk mixture, oil, and vanilla extract into the dry ingredients.
  4. Use a spatula to gently fold the ingredients until just combined. Do not over-mix; small lumps should remain for a fluffier texture.
  5. Heat a non-stick griddle or heavy cast-iron skillet over medium heat with a light coating of oil. Pour 1/3 cup of batter per pancake.
  6. Wait until bubbles form and pop on the surface and the edges appear set. Flip once and cook for another 1-2 minutes until mahogany-gold.