Dry Ingredients
2 1/4 cups organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)
2 Tbsp baking powder (low-sodium if available)
1/2 tsp. of salt

Wet Ingredients
2 1/4 cups unsweetened almond milk
2 Tbsp apple cider vinegar
2 Tbsp maple syrup
1 1/2 tsp. vanilla extract

2 1/4 cups organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour) 2 Tbsp baking powder (low-sodium if available) 1/2 tsp of salt 2 1/4 cups unsweetened almond milk 2 Tbsp apple cider vinegar 2 Tbsp maple syrup 1 1/2 tsp. vanilla extract

Add all dry ingredients to a large mixing bowl and whisk together.

Using a separate bowl or large measuring cup, combine the wet ingredients and whisk until everything is well combined.

Form a small well in the center of the dry mix, pour in the wet mixture, and whisk until the batter is smooth but still has just a few lumps. Set the batter aside and let it sit for 5-10 minutes.

While the batter is resting, preheat a nonstick skillet or griddle to medium heat. Pour ½ cup of the batter onto the cooking surface. Once the top of the pancake starts to bubble, flip with a spatula. Then, cook until the pancake is golden. Usually about 45 seconds to 1 minute depending on the cooking appliance.

Serve with maple syrup and favorite toppings.