Join the pancake cereal trend but make it plant-based!
In a mixing bowl, mix the flour, sugar, baking powder and baking soda together with a pinch of salt.
In a jug, combine the milk, apple cider vinegar and vanilla extract. Add the wet ingredients to the dry and stir to combine.
Transfer the pancake batter into a piping bag or squeeze bottle. Heat a large pan over a medium heat, brush with a thin layer of oil and pipe out small pancakes (around 2cm wide). Leave enough space between each mini pancake until the pan is full.
Cook until bubbles form and the edges are golden. Flip the pancakes over and cook for a further 30 seconds or until golden. Repeat with the remaining batter, serve warm with vegan butter, maple syrup or milk.