Add vegan milk and apple cider vinegar. Depending on how you like your pancakes (thick or thin), add more milk or flour. The batter should be semi-liquid and rather thick.
Heat some oil in a large frying pan over medium-low.
Once hot, drop 2-3 tablespoons of batter for each pancake. Fry for about 3 minutes until bubbles come up and the edges are slightly cooked. Then flip and fry for another 2 minutes.
Serve hot with maple syrup, fruit, jam or whatever you like.
Notes
Flour: Most flours work in this recipe.
Gluten-free: Use a gluten-free flour blend. Just buckwheat flour works here too!
Milk: Any dairy-free milk works here. Coconut milk is a bit heavier and will weigh these pancakes down a bit though. Alternatively, you could just use water here too. Or sub ½ cup / 125ml with water.
You can play around with the amount of baking powder and apple cider vinegar. I managed to get very good results by using only 1 teaspoon baking powder or with less ACV as well. Might depend on the flour and milk you’re using, too.