Ingredients

The following ingredients have 4 Servings
  • 1 cup unsweetened and unflavored non-dairy milk
  • 2 tablespoons canola oil, (plus more for the skillet)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons organic granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instruction

  • Stir the milk, oil, vanilla, and vinegar together in a small bowl or liquid measuring cup.
  • Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
  • Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
  • Whisk the ingredients together just until combined.
  • Lightly oil a medium skillet and place it over medium heat.
  • Give the oil a minute to heat up, then drop about 1/3 cup of batter on the hot surface. You can make a few more batter drops if you've got room, but make sure you don't crowd the skillet.
  • Cook the pancake for about 4 minutes, until the edges begin to brown and bubbles form in the center.
  • Carefully flip the pancake and cook it for about 4 minutes on the other side, until cooked through and lightly browned on both sides.
  • Repeat until all of the batter is used, adding oil to the skillet between batches as needed.
  • Serve with vegan butter and maple syrup.