Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsweetened almond milk (or any plant milk)
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Combine the almond milk and apple cider vinegar and let it sit for 5 minutes until slightly curdled.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Pour in the milk mixture, melted coconut oil and vanilla, and stir gently until just combined. Small lumps are fine.
- Let the batter rest for 5 minutes.
- Heat a non-stick pan or griddle over medium heat and pour 1/4 cup of batter per pancake.
- Cook for 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more until golden.
Notes
Don’t press the pancakes with your spatula. Leftovers keep 3 days in the fridge or 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American