Name: Perfect Pancakes
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup non-dairy milk (coconut, rice, almond or soy); 1 ½ teaspoons apple cider vinegar; 1 cup all purpose flour; 1 tablespoon ground flaxseed; 1 teaspoon sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 tablespoon light flavored oil; Oil for the pan

1 cup non-dairy milk (coconut, rice, almond or soy)

1 ½ teaspoons apple cider vinegar

1 cup all purpose flour

1 tablespoon ground flaxseed

1 teaspoon sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla extract

1 tablespoon light flavored oil

Oil for the pan

In a medium bowl, stir together the non-dairy milk, and vinegar. Set aside while preparing the dry ingredients.

In a medium bowl, whisk together the dry ingredients (flour, flaxseeds, sugar, baking powder, baking soda, salt).

To the non-dairy milk mixture, add vanilla, and oil. Whisk together then pour into the bowl with the dry ingredients and gently stir.

Warm a large pan over medium heat. Pour a little oil into the pan and use a paper towel to spread. Test the temperature by cooking one small pancake first. If it sizzles when it hits the pan and forms bubbles after a couple of minutes without burning, your temperatures are right. Use a 1/4 cup measuring cup to create same-sized 4-inch pancakes. Wait till you see bubbles forming on the surface, then flip with a spatula and cook for another 90 seconds. Store the first batches in a warm oven while you finish the rest. Top with fresh berries, chopped apples, nuts, or chopped bananas.