1 cup (125g) all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup oat milk
1 tablespoon apple cider vinegar (although rice vinegar also works well)
1 teaspoon vanilla
maple syrup, or other toppings



In a bowl, combine the flour, sugar, baking powder and salt: stir to combine.

In a measuring jug, combine the milk substitute, vinegar and vanilla.

Pour the liquids into the dry ingredients slowly, mixing well. Whisk out any lumps.

Let the batter rest for a few minutes. While this is happening, preheat your skillet with plenty of butter or vegetable oil.

Using a ladle, pour out a serving of batter onto the medium-heat skillet. When the top has visible bubbles, flip the pancake.

Serve immediately, or place on a baking tray in an oven at 350F to keep warm.