FLUFFY VANILLA PANCAKES

(or Waffles) YIELDS 8 SERVINGS

GATHER

1¼ cups self-rising flour

2 tablespoons vanilla powder or vanilla protein powder

2 teaspoons organic sugar

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon fine pink Himalayan salt

1 to 1¼ cups unsweetened, unflavored plant-based milk

1 tablespoon apple cider vinegar

1 tablespoon neutral oil, such as avocado or grapeseed, plus more for the griddle Pure maple syrup, for serving

MAKE IT

1. In a large bowl, sift together the flour, vanilla powder, sugar, baking soda, baking powder, and salt. Gently whisk to blend.

2. In a medium bowl, whisk together 1 cup of the milk, the vinegar, and oil. Make a well in the center of the dry ingredients.

3. Add the wet ingredients all at once, whisking to blend. This batter is thicker than your traditional pancake batter to make the pancakes extra fluffy—if you want thinner pancakes, add the remaining ¼ cup milk.

4. Preheat the oven to 200°F or the warming setting.

5. Heat a griddle or large skillet over medium heat and grease with oil.

6. When the griddle is hot, use a ladle to add about ¼ cup of batter onto the griddle for each pancake (do not overcrowd; the pancakes need room to expand and rise).

7. Splash about ½ teaspoon water around the pancakes, then cover with a lid large enough to cover all (or most) of the griddle.

8. Cook the pancakes for about 1½ minutes per side, or until golden brown.

9. Transfer to a plate or sheet pan and keep warm in the oven. Repeat with the remaining batter.

10. Serve warm with maple syrup.

11. For waffles, heat a waffle iron, lightly spray with nonstick cooking spray, and add the batter per your manufacturer’s recommendations. Close the lid and cook until golden brown. Repeat until all the batter is used.