1 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon granulated sugar 3 tablespoons canola oil 1 1/2 cups soy milk 1 teaspoon vanilla extract 1 tablespoon apple cider vinegar Mix together the soy milk and the apple cider vinegar. Set aside.
Sift together the dry ingredients - flour, baking powder, salt and sugar into a large bowl.
Mix together the wet ingredients - soy milk/apple cider mixture, oil, and vanilla extract.
Pour the wet ingredients into the dry and lightly whisk the batter together until just mixed. The batter will have small lumps. Let sit 5 minutes while your skillet heats up.
Add a tablespoon of butter into a large skillet on medium-high heat add 1/4 cup of pancake batter to the skillet.
Let cook until bubbles form on the surface and edges are dry.
Flip and continue to cook for 1-2 minutes until golden brown.
Top with butter, powdered sugar, pure maple syrup, fresh fruit, or any of your favorite toppings to serve!