Vegan Pancake Recipe
Yield: 8-10 mid-sized pancakes
2 ½ cups of almond milk
2 tbsp of apple cider vinegar
2 tsp of vanilla
2 cups of flour
2 tbsp of sugar
2 tbsp of baking soda
½ tsp of salt
In a bowl, combine the wet ingredients. Let them sit for five minutes.
While you wait, combine the dry ingredients in a separate bowl.
Then, combine all the ingredients by pouring the wet ingredients into the bowl containing the dry ones.
Mix together using a wooden spoon or a whisk. If the mix is lumpy, add a bit more almond milk.
When no lumps remain, let the mixture sit for an additional five minutes.
Pre-heat a greased pan to medium-heat.
Pour a small amount of the batter into the pan and cook for one to two minutes, or until bubbles form.
Flip and cook an additional minute, or until golden brown.
Repeat as desired. Note: you can refrigerate leftover mix in a sealed container for up to 48 hours.
Serve with maple syrup and your fruit of choice.
Pro Tip: for a fully vegan-friendly recipe, use coconut oil to grease your pan instead of butter!