Fluffy Vegan Pancakes

Instructions

1. Step 1

   Whisk the flour, sugar, baking powder, and salt together in the mixing bowl.

   Ingredients used: 12.0 gr Baking Powder, 2.0 gr Fine Salt, 25.0 gr Granulated Sugar, 180.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the plant milk and apple cider vinegar in the measuring jug. Let the mixture stand until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Apple Cider Vinegar, 300.0 ml Plant Milk

   Cookware: measuring jug

3. Step 3

   Whisk the vanilla extract and 1 tbsp (15 ml) of the vegetable oil into the acidified plant milk.

   Ingredients used: 5.0 ml Vanilla Extract, 15.0 ml Vegetable Oil

   Cookware: measuring jug, whisk

4. Step 4

   Pour the wet mixture into the dry ingredients and whisk just until no dry flour remains. Let the batter rest.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, whisk

5. Step 5

   Heat the nonstick skillet over medium heat. Use the remaining 1 tbsp (15 ml) vegetable oil as needed to lightly coat the skillet across the cooking batches.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: nonstick skillet

6. Step 6

   Ladle the batter into the skillet to form about eight pancakes. Cook in batches until bubbles appear and the edges begin to set, then flip and cook until golden and cooked through.

   Timer: 10 min (fixed)

   Cookware: ladle, nonstick skillet, spatula