1 cup all-purpose flour (or healthy alternatives like almond or wheat flour)
2 tablespoons sugar (or your preferred sweetener)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar
2 tablespoons vegetable oil or dairy-free butter
1 teaspoon vanilla extract
Make buttermilk by mixing almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle up and make vegan buttermilk.
Whisk flour, sugar, baking powder, and salt in a bowl. Combine vegetable oil or melted butter and vanilla extract with the buttermilk and mix well.
Pour the wet mixture into the dry mixture and stir well. Do not overmix.
Heat up a non-stick pan and pour the batter on the pan. Measure ¼ cup or 59 ml of batter to make every pancake even. Let cook until bubbles form, then flip.
Cook on the other side until golden, then remove. Do this with the remaining batter until all pancakes are done.
Finally, stack the pancakes on a plate and serve them with a drizzle of maple syrup or vegan whipped cream.