I Can You Can Vegan

1 Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
2 In a medium sized mixing bowl, combine all of the dry ingredients.
3 Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
4 Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
5 After about 3 minutes, heat a non-stick pan on the stove over medium heat.
6 Once the batter has rested, it should appear airy and fluffy when stirred.
7 Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
8 Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
9 Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
10 Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake to ensure crispy edges.
11 Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!