1 cup almond milk, or your favourite non-dairy milk
2 tsp apple cider vinegar or lemon juice
½ cup oat flour
¼ cup quinoa flour
¼ cup all purpose flour
1 tbsp + 1 tsp baking powder
2 tsp powdered stevia (or 2 tbsp sugar of choice)
Instructions
In a medium mixing bowl, make the "buttermilk" by combining the almond milk with the vinegar. Let it sit and sour for about 5 minutes.
Add the flours, baking powder, and stevia to the "buttermilk" and mix until no pockets of dry ingredients remain,
Heat a skillet over medium heat. Grease with a bit of oil. Scoop about ¼ cup per pancake and cook until edges look dry, then flip and cook until centre is done.
Recipe by Radiant Rachels at https://radiantrachels.com/fluffiest-vegan-pancakes/