Two Tsp Vegetable Oil (Plus Additional For Frying)
Optional: Sliced Bananas, Fresh Berries, Or Maple Syrup As Garnish
Guidance:
Prepare Vegan Buttermilk: The Apple Cider Vinegar And Plant-Based Milk Should Be Mixed In A Small Bowl. Stir It Well, Then Leave It For About Five Minutes. This Mixture Will Thicken Somewhat, Resulting In Vegan Buttermilk.
Mix Dry Ingredients: In A Sizable Bowl, Combine Flour, Sugar, Baking Powder, And Salt.
Mix Wet Ingredients: Add Vegetable Oil And Vanilla Extract To Vegan Buttermilk. Mix Well.
Make Pancake Batter: Mix The Wet And Dry Ingredients. Mix Until Barely Incorporated. A Few Lumps Are Acceptable As Over-Mixing May Cause The Pancake To Lose Its Fluffiness.
Heat the pan: In A Griddle Or Nonstick Pan, Lower The Flame To Medium. Coat The Surface Of The Pen With A Thin Layer Of Vegetable Oil.
Prepare The Pancakes: For Each Pancake, Pour 1/4 Cup Batter Onto The Hot Pan. Cook Until Bubbles Appear On The Surface, Then Turn And Continue Cooking Until The Other Side Is Golden Brown.
To Serve Once The Pancakes Are Removed To A Plate, Reheat Them. Until All Of The Batter Has Been Used, Keep Doing This.
Place A Top And Taste: Top Vegan Pancakes With Your Favorite Ingredients, Like Sliced Bananas, Fresh Berries, Or A Drizzle Of Maple Syrup.
These Delicious, Fluffy, And Flavour-Friendly Vegetarian Pancakes Are Available. Take Your Time Choosing Toppings And Enjoy A Delicious Plant-Based Breakfast!