- 1 1/ 2 cups soy milk
- 4 teaspoons apple cider vinegar
- 1 3/ 4 cups oat flour
- 1/ 4 cup cornstarch
- 2 teaspoons baking powder
- 1/ 4 cup coconut yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Combine vinegar and soy milk and set aside to curdle.
Whisk together oat flour, cornstarch, and baking powder.
Add yogurt, maple syrup, and vanilla extract to milk/vinegar mixture and mix to combine. Add wet ingredients to dry and mix until combined. It's okay if there are some lumps. Let the batter rest for 10 minutes, during which time it will thicken.
Heat a lightly greased skillet over medium heat. Add 1/4 cup of batter to skillet and cook until golden brown on bottom and edges start to look dry, about 3 minutes. Flip and cook until golden brown on the other side.
Transfer pancakes to a plate and cover to keep warm. Repeat with remaining batter, greasing skillet between batches if necessary.