Ingredients
Dry
▢2 cups unbleached all-purpose flour, sifted
▢2 Tablespoons coconut sugar, or granulated sugar
▢1 Tablespoon ground cinnamon
▢¼ teaspoon salt
▢1 Tablespoon baking powder
Wet
▢2 cups non-dairy milk
▢2 teaspoons apple cider vinegar
▢1 Tablespoon vanilla extract
▢1 Tablespoons neutral cooking oil
Instructions
In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to create a buttermilk. Set aside while you prep the dry ingredients.
In a large bowl, sift the flour. Whisk in the remaining dry ingredients: sugar, cinnamon, salt and baking powder.
Pour the wet ingredients; milk mixture, vanilla extract, and oil, into the bowl of dry ingredients.
Gently whisk together the batter. don't over-mix, small lumps are fine.
Let the batter rest, for about 3 minutes. This creates a perfect, fluffy pancake so I suggest you don't skip it. In the mean time heat the griddle to about 350-375.
Pour about ¼ cup of batter per pancake.
The pancakes are ready to be flipped once the edges appear cooked and bubbles form and pop on top.
Flip and cook on the other side until lightly browned, another minute or 2.
Serve immediately with maple syrup.