In a blender bowl add flour, sugar, baking powder and salt. Pulse to mix.

In a medium bowl or jug add plant milk, apple cider vinegar and vanilla. Stir to combine.

Pour the liquid mixture over the dry mixture and process for a few seconds, just enough for the batter to come together, lump free.

Allow the batter to rest for at least 5 minutes.

Pour around ½ cup (65 grams) of batter onto a non-stick pan greased with a couple of sprays of vegetable oil, over medium heat.

When the top begins to bubble, flip the pancake and cook until golden.

Stack the pancakes and serve warm with maple syrup and fresh fruits to taste.