Ingredients:
- 1 ½ cups Plant Milk (Oat or Soy)
- 1 Tbsp Apple Cider Vinegar (or fresh Lemon Juice)
- 1 ½ cups All-Purpose (Plain) Flour
- 2 Tbsp Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Bicarbonate of Soda (Baking Soda)
- ¼ tsp Fine Sea Salt
- 2 Tbsp Neutral Oil (e.g., Sunflower or Canola) or melted vegan butter
- 1 tsp Vanilla Extract
- Cooking Fat (for the pan), as needed
Instructions:
- Activate the Vegan Buttermilk: In the medium bowl, combine the plant milk and apple cider vinegar. Give it a gentle stir and set aside for 5 minutes. The milk should curdle slightly.
- Combine Dry Ingredients: In the large bowl, whisk together the flour, granulated sugar, baking powder, bicarbonate of soda, and salt. Ensure they are thoroughly mixed to evenly distribute the raising agents.
- Finish the Wet Mix: Add the neutral oil and vanilla extract directly into the activated 'buttermilk' mixture. Stir gently.
- Combine Wet and Dry: Pour the entire wet mixture into the center of the dry ingredients. Using a rubber spatula, fold the ingredients together until just combined. Stop mixing when you see a few small streaks of flour remaining (lumps are fine).
- Rest: Let the batter rest at room temperature for 5 minutes while you prepare the pan.
- Heat the Pan: Place the non-stick pan or griddle over medium-low heat. Add a tiny amount of cooking fat—just enough to lightly grease the surface.
- Test the Heat: The pan is ready when a drop of water sizzles and evaporates immediately. Wipe away excess oil if necessary.
- Pour the Batter: Using a ladle or a ¼ cup measure, pour the batter onto the hot pan, leaving room between each pancake (usually 2–3 at a time).
- Cook the First Side: Cook for 2–3 minutes. Watch for bubbles forming on the surface and the edges turning dull and slightly dry. This is your cue.
- Flip: Carefully slide a spatula under the pancake and flip it quickly. Cook for another 1–2 minutes, until the second side is golden brown and the pancake springs back lightly when pressed in the center.
- Repeat and Serve: Remove the cooked pancakes and keep them warm. Repeat the pouring, cooking, and flipping steps with the remaining batter, adding a small amount of cooking fat between batches if needed.