Food52's Go-To Vegan Pancakes

1 tsp apple cider vinegar

3 Tbsp melted coconut oil, plus more for frying

1 tsp vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the nondairy milk and vinegar until frothy. Stir in the coconut oil and vanilla. Add to the flour mixture and stir until smooth, taking care to break up any lumps. If the batter seems too thick, stir in a bit more nondairy milk to achieve a pourable consistency.

Put a griddle over medium-high heat and coat it lightly with coconut oil. When the griddle is hot, pour the pancake batter onto the griddle, using 1⁄4 cup for each pancake. When bubbles form on top of a pancake and the bottom is golden, flip, then cook until the other side is golden. Repeat until the batter is used up.

Pumpkin Pancakes: Use only 2 cups of nondairy milk and whisk 1 cup of pumpkin puree into the milk mixture.

Banana Walnut Pancakes: Use only 2 cups of nondairy milk and whisk1 mashed banana into the milk mixture. Fold 1 ⁄3 cup of chopped walnuts into the final batter.

Chocolate Chip Pancakes: Fold 2 ⁄3 cup of chocolate chips into the

final batter.

Directions at thechalkboardmag.com

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