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