Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups non-dairy milk (such as almond, soy, or oat milk)
1 tablespoon apple cider vinegar
3 tablespoons vegetable oil
Instructions:
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, combine the non-dairy milk and apple cider vinegar. Whisk together and let sit for a minute to curdle.
Pour the milk mixture into the bowl with the dry ingredients and mix until just combined.
Add the vegetable oil and stir until the batter is smooth.
Heat a non-stick skillet or griddle over medium-high heat. Once hot, use a 1/4 cup measure to scoop batter onto the skillet.
Cook for 2-3 minutes on the first side, until bubbles begin to form on the surface of the pancake. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
