Plug in or turn on your griddle and preheat.
In medium mixing bowl, mix the first four ingredients.
1 cup Gluten Free Flour, 1 tsp Baking Soda, 1 tbsp Vegan Cane Sugar, 1/2 tsp Salt
In a small mixing bowl or a liquid measuring cup combine the coconut milk and the white vinegar. Stir and let sit for 3 to 5 minutes. This mixture will thicken and be much like buttermilk when ready.
1 cup Thai Kitchen Unsweetened Coconut Milk, 1 tbsp White Vinegar
In a 2 cup liquid measuring cup combine the egg, oil and milk mixture. Stir until egg is slightly mixed.
1 tbsp Olive Oil , 1 Egg
Now add your wet ingredients to your dry ingredients in the medium sized mixing bowl. Stir well, attempting to remove as many lumps as possible. Use a fork if needed. When mixed well, add your vanilla and stir again.
1 tsp Vanilla Extract
This is where you can add extras to your pancakes if desired: nuts, chocolate chips, fruit (blueberries, strawberries, etc.)
Extras: fruit, nuts, chocolate chips etc.
Using a ⅓ measuring cup, pour batter onto the griddle leaving space in between for them to spread. Once bubbles have formed on the top (about 2-3 minutes) flip and cook the other side for an additional 2-3 minutes. Ensure the middle is cooked before removing from the griddle.
Serve stacked and hot with vegan butter on top and a warm syrup on the side! Enjoy!
