METHOD
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In a large bowl, stir together the flour, baking powder, and salt.
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Stir in the remaining ingredients (dairy free milk, vegan butter, and vanilla extract) until just incorporated. Avoid overmixing. There should still be lumps of flour in the batter.
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Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired. Scoop about ¼ cup of batter into the pan for each pancake.
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Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes). Serve with our delicious Praline & Chocolate Little Pots.
