1. 1 cup Gluten free all purpose flour
3. 1 tsp apple cider vinegar (this is the secret to getting that butter-milk taste)
4. 1 cup alternative Milk (almond milk, soy milk) pour more as needed.
7. 1 tbsp vegan butter (melted)
In a mixing bowl add all dry ingredients flour, baking powder, brown sugar, salt. Next in a separate dish add the apple cider vinegar to the one cup of Milk alternative, mix and let sit for 2-3 minutes than add that to dry ingredients. Lastly adding the melted vegan butter. Mix until you get a smooth creamy batter.
Pre-heat a sauce pan on medium heat, pour batter, when you see bubbles forming that's when you know its time to flip. Repeat until finish. Butter pancaked lightly when finish and top with your choice of toppings.
*Bonus Secret to getting that golden even color across your pancake: If you are having trouble getting that nicely golden color. Here is the trick I've been using for years given to me from my dad. Lightly butter your pan or you can use a butter/oil baking spray, take a piece of paper-towel and gently wipe out some of the oil /butter by wiping across the bottom of the pan. This gives the pan an evenly coated surface for your pancake to cook while avoiding to much butter butter that can over heat and basically frying or Over cooking the pancake in some areas which leaves you with a uneven look and in some cases crunchy edges.
