Perfectly fluffy pancakes

Makes 6 pancakes, but easily multiplied

1 cup flour (I use King Arthur White Wholewheat flour)

1 1/2 Tablespoons baking powder

3 Tablespoons coconut sugar

1/2 teaspoon sea salt

1 teaspoon pure vanilla extract

1 Tablespoon apple cider vinegar

1 cup plant milk of your choice (almond, soy, oat)

1) Begin by measuring the plant milk into a large measuring cup or a small bowl and stirring in the vinegar and vanilla extract. Set this aside for a few minutes while you prepare the dry ingredients.

2) In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk it in the bowl to aerate the flour and evenly mix the dry ingredients.

3) Make a well in the center of the dry ingredients and pour the plant milk mixture into the center of the well.

4) Mix lightly and quickly with a whisk, Danish batter whisk, or wooden spoon, until just combined. It’s fine for there to still be a few lumps. Don’t over-beat or it will make the pancakes tough and rubbery.

5) Use a 1/3 cup measuring cup to pour batter onto a hot (350F degrees) griddle or large, non-stick frying pan. When you see bubbles rising on the surface of the pancakes and the edges are beginning to look cooked, flip the pancakes and cook for another minute or two until the centers are well-risen and spring back when gently touched.

6) Serve plain with maple syrup or with your choice of fruit or berries.

NOTE: You may add berries, bananas or chocolate chips to the batter before cooking, if you prefer.