- 480 ml Non-dairy milk
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 260 grams Flour / All-Purpose Flour
- 4 teaspoons Sugar
- 1/2 teaspoon Salt
- 2 tablespoons Baking powder
- 120 grams Vegan butter
- 90 grams Brown sugar
- 2 tablespoons Cinnamon
- 60 ml Water
- 60 ml Vegan heavy cream replacement
- Vegan butter
- Maple syrup
Preheat the oven to 100°C/210°F and line a tray with baking paper or an oven sheet.
Mix the wet ingredients together and leave for about 5 to 10 minutes while you prepare the dry ingredients.
Mix all of the dry ingredients together. Make sure the baking powder doesn't have any lumps. You could also sift the flour and baking powder to avoid it altogether but that means more dishes to wash.
Melt the vegan butter in a saucepan. Once melted add in the brown sugar and cinnamon. Constantly whisk and adjust the heat. If it bubbles too much, turn the heat to low. If it doesn't bubble at all, turn the heat to high. Whisk for about 3 minutes.
Making the pancakes
Melt about a tablespoon of vegan butter in a pan. Add in a ladle of the pancake batter, and then try to swirl in the caramel.
Optional: drizzle some maple syrup on the pancakes, but the taste of the cinnamon is more than enough :)