1/2tsppure vanilla extractor 1/8 vanilla pod, scrape out the seeds inside to use
Instructions
Make the "butter milk": In a small bowl, mix the soy milk and apple cider vinegar. Let it sit for a few minuutes. Meanwhile, we can mix the dry ingredients.
Mix the dry ingredients: In a large bowl, mix the oat flour, almond flour, baking powder, and salt.
Mix the wet ingredients: In a blender, add the soy milk mixture, apple sauce, maple syrup, and vanilla extract. Blend for 10-15 seconds to combine.
Combine wet & dry: Pour the wet mixture into the dry mixture. Mix evenly until no dry flour remaining.
Cook the batter: Place a non-stick frying pan over medium heat. Once the pan is hot, add about 3~4 Tbsp of the batter onto the pan for each pancake. Don't overcrowd the pan to leave some space for flipping. Cook the first side for 3-4 minutes. Flip the cook on the other side for 2-3 minutes until both sides are golden brown.
Enjoy with any toppings you like! I like things like berries, fruits, vegan ice cream, and yogurts. And definetely ALWAYS with some maple syrup!
Notes
*Soy Milk: I usually use soy milk because it's one of my staples. You can also other plant-based milk like almond milk or cashew milk.
**Apple Cider Vinegar: You can also use lemon juice or lime juice.
***Applesauce: It's American-style applesauce that is smooth, not chunky. I usually use Homemade Applesauce because it's not common in Taiwan.
If you like, you can use mashed bananas. Just keep in mind that the final pancakes will have a banana-y taste.
Storage: Store them in an air-tight container in the fridge for 3 days or 2~4 weeks in the freezer.