Light and fluffy eggless pancakes that make a perfect lazy-day brunch.
In a small bowl or mug, mix the milk with the apple cider vinegar. Give it a whisk with a fork and set aside for 5 minutes. This will act as your vegan buttermilk.
In a larger bowl, mix the flour, sugar and baking powder together. Use your spoon to create a small well at the bottom of the bowl.
Add your vegan buttermilk. Stir until just combined to form a lumpy batter. Do not over mix.
Let the batter sit at room temperature for 5 minutes to allow the flour to absorb the liquid. This will make your pancake batter slightly thicker.
Heat up a small amount of oil or vegan butter in a non-stick pan. Fry the batter, a little at a time, over medium-high heat. Flip the pancakes when air bubbles start to form on the top.
Add any desired toppings and serve with maple syrup or agave nectar.