3-Step Vegan Diner-Style Pancakes

These vegan buttermilk pancakes are as light and soft as they are comforting and appetizing.

Servings 12


2 cups non-dairy milk

2 tablespoons cider apple vinegar

3 tablespoons canola oil

1 teaspoon vanilla extract

2 cups all-purpose unbleached flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons sugar

How to prepare:

In a medium bowl, combine the milk and vinegar. Mix thoroughly and put aside for 5 minutes to thicken. Oil and vanilla whisked into the milk mixture.

Combine flour, baking soda, baking powder, salt, and sugar in a large bowl. Add the milk mixture to the flour mixture and whisk until just incorporated, taking care not to overmix the batter.

In a skillet heated over medium-high heat, spray non-stick cooking spray. Pour 1/4 cup of the batter into the pan and top with chocolate chips or fruit (if using). When bubbles form around the edges of the pancake after roughly 2 minutes, flip and cook for an additional 2 to 3 minutes. Repeat with the remainder of the batter and serve immediately.

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