Vegan Pancakes with Maple Syrup

Instructions

1. Step 1

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

   Ingredients used: 180.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 20.0 gr Granulated Sugar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the oat milk and apple cider vinegar in the medium mixing bowl. Let the mixture stand for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Apple Cider Vinegar, 300.0 ml Oat Milk

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the batter portion of the vegetable oil and the vanilla extract into the oat milk mixture.

   Ingredients used: 5.0 ml Vanilla Extract, 20.0 ml Vegetable Oil

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and whisk just until no dry flour remains. Let the batter rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, whisk

5. Step 5

   Heat the skillet over medium heat. Use the remaining vegetable oil to lightly grease the skillet between batches as needed.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: nonstick skillet

6. Step 6

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

   Timer: 12 min (fixed)

   Cookware: ladle, nonstick skillet, spatula

7. Step 7

   Divide the pancakes among four plates and serve warm with the maple syrup.

   Ingredients used: 120.0 ml Maple Syrup