In a small mixing bowl, whisk soy milk with apple cider vinegar. You can use any dairy-plant milk by the pancakes are fluffier with soy milk. Set aside 10 minutes. Note: in the video the oil is added in the buttermilk step, it is up to you, you can also add it in the next step.
Prepare the pancake batter
In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder and salt.
Whisk in the vegan buttermilk, oil and vanilla.
Let the batter rest for 5 minutes while you heat the griddle.
Cooking the vegan pancakes
Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
Scoop out 1/3 cup of pancake batter per pancake - don't cook more than 2 pancakes at a time to prevent them from spreading and sticking to each other. Cook on one side until bubbles form on the surface and the edges dry out and look set - it should take 2 or 3 minutes.
Flip the pancake and cook on the other side for another 2 or 3 minutes until golden-brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.
Vegan Servings ideas
You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream or vegan yogurt.