[Plant milk and cider vinegar work
like buttermilk in vegan pancakes]
INGREDIENTS
1 cup oat flour
2½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 dash sea salt
½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat
1 teaspoon pure vanilla extract
1½ teaspoons apple cider vinegar
½ apple chopped (½ cup)
FOR SERVING
1 banana, sliced
2 tablespoons pure maple syrup
INSTRUCTIONS
1. MAKE BATTER In a bowl, combine oat flour, baking powder, cinnamon, cardamom,
and salt; mix well. Add milk, vanilla, vinegar, and ½ cup water; whisk until well combined.
Add chopped apple and stir to incorporate. Let batter stand for a few minutes to thicken.
2. COOK PANCAKES Heat a nonstick skillet over medium-high heat for a few minutes until hot, then reduce heat to low and let skillet rest for a few minutes more. For each pancake, ladle about ¼ cup batter into skillet. Cook a few minutes until small bubbles start to form on outer edge and then the center of each pancake. Flip, then cook pancake for a few minutes more. As you work through batter, you may want to add a bit more milk to thin it.
3. SERVE Serve pancakes warm topped with sliced banana and maple syrup, if desired.