Cooking Instructions

• Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
• Heat a griddle or large non-stick skillet over medium-low heat (you’ll need it fairly low so that the pancakes don’t cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about ⅓ cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
• Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
• Serve pancakes hot with desired toppings.