Fluffy Pancakes (Vegan)

1. Make Vegan Buttermilk
   Stir 1 cup soy milk with 2 tsp lemon juice or apple cider vinegar. Let sit for 5 minutes until slightly curdled.
2. Mix Dry Ingredients
   In a large bowl, whisk together 1 cup all-purpose flour and ½ tbsp baking powder.
3. Mix Wet Ingredients
   In a separate bowl, combine 2 tbsp applesauce or oil, 1 tsp vanilla extract, 1–2 tbsp maple syrup, and the prepared buttermilk.
4. Combine
   Add wet to dry gradually, stirring gently until just combined. Let batter rest for 5–10 minutes.
5. Cook
   Heat a non-stick pan over medium-low heat. Lightly grease. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip. Cook 1–2 more minutes until golden. Flip only once.
6. Serve
   Stack and top with fresh berries, banana slices, maple syrup, or vegan butter.

Notes:

• Let batter rest 5–10 minutes before cooking — this activates the baking powder for extra fluff.
• Don’t overmix — a few lumps are fine. Overmixing develops gluten and makes pancakes tough.

Storage:

• Stack cooled pancakes with parchment between them. Fridge for up to 3 days, freeze for up to 2 months. Reheat in a toaster for crispy edges.

Swaps:

• Swap applesauce for mashed banana for a fruitier flavor.
• Use oat or almond milk in the buttermilk instead of soy.

Tips:

• Use medium-low heat — too hot and the outside browns before the inside cooks through.
• Flip only once when bubbles appear on the surface and edges look set.