Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (I like to warm mine in the oven)

Before You Dive In – Prep: Please Read!

• Melt and cool the coconut oil, if using
• Combine non-dairy milk and lemon juice or vinegar in a small bowl or liquid measuring cup
• Heat and grease the griddle or pan – see tip in Notes below

Make Pancakes!

Step 1: In a liquid measuring cup or small bowl, combine the non-dairy milk and lemon juice or vinegar. Set aside.

Step 2: In a medium bowl, whisk together the dry ingredients.

Step 3: To the milk mix, whisk in the oil and vanilla.

Step 4: Pour the wet ingredients into the dry ingredients and whisk to combine.

Step 5: Pour about 1/4 cup of batter – or your desired amount if making shapes or minis – per pancake onto the hot griddle. When the edges start to dry and the bubbles on the surface are popping, your pancakes are ready to flip. Use a spatula, or your very gifted pancake flipping technique, to flip them over.

Step 6: Cook the other side. Your pancakes are done when you gently poke the middle of the surface with your finger and the cake springs back. If your finger leaves a dent, the pancake needs to cook a bit longer.

Step 7: Remove pancakes from the skillet and transfer to a warm receiving platter. Top immediately and serve.