Prep time: 8 min
Cook time: 10-15 min
Makes 2-3 pancakes
10 tbsp + 1 tsp/80 g cake flour
1 tbsp/15 mL sugar
1 tsp/4 g baking powder
1/4 tsp/3 g baking soda
pinch of salt
5 tbsp/80 mL plant-based milk
1 tbsp/15 mL apple cider vinegar
2 tsp/10 mL oil
1 tsp/5 mL vanilla extract
Gluten-Free NOTE: You can use gluten-free flour & baking powder. Please read all packaging before consuming
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
After stirring, add the plant-based milk, apple cider vinegar, oil, and vanilla extract. Stir the ingredients together gently to thoroughly mix. Do not over-mix.
If you're using ring molds, grease them with oil or vegan butter.
Heat a large pan over medium heat. Add a thin layer of oil at the bottom. When the pan is hot, lower the heat to low. Pour about 1/4 cup/ 59 mL of the batter into the pan (it should stand on its own and not be runny) cover and cook for 2-3 minutes. Remove the lid and add another 1/4 cup of the batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes. CAREFULLY flip the pancakes and cook the other side for another 4-5 mins covered.
NOTE: If using the ring molds, place them so there is some space between them. Spoon half the batter into one mold, then the other.
Cover the pan with a lid and let cook for 6-8 minutes. After 6-8
minutes, the tops of the pancakes should not be glossy anymore. They should have some bubbles at the top and the sides should be looking dry. Use a spatula to flip the pancakes. Cover the pan again and cook for another 3 minutes until the pancakes are completely cooked through.
Remove the ring mold by sliding a thin spatula or the back of a knife around to release the pancakes.
Plate the pancakes and serve with fruits and syrup (if desired) and enjoy.