1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plant-based milk like almond milk or coconut milk
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Make vegan buttermilk by curdling the plant-based milk with apple cider vinegar. Let it sit to curdle up for a few minutes.
Make a dry mix by combining flour, sugar, baking powder, and salt.
Now make a wet mixture by adding vegetable oil and vanilla extract to the buttermilk and combining well.
Combine wet and dry ingredients and avoid overmixing.
Pour the desired amount of batter on a hot non-stick pan. Once the surface of the pancake starts bubbling up, flip it to the other side and cook until golden brown.
Once done, remove from pan and serve on a plate with maple syrup drizzle, fruits, or icing sugar.