If you're using ring molds, generously grease them with oil or vegan butter.

In a bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) very well. Move the dry ingredients to one side and add the plant-based milk, apple cider vinegar, oil and vanilla extract.

Stir the wet and dry ingredients together gently until no dry spots remain. Do not over mix.

Heat a large pan over medium heat. Add a thin layer of oil at the bottom. When the pan is hot, lower the heat to medium-low. Place the ring molds so there is some space between them. Spoon half the batter into one mold, then the other. You should hear a quiet sizzling sound. If you're not using a mold, just spoon the batter into two tall piles. Cover the pan with a lid and let cook for 8 to 10 minutes.

After 8 to 10 minutes, the tops of the pancakes should not be glossy anymore. They should have some bubbles at the top and the sides should be looking dry. Use a spatula to flip the pancakes. Cover the pan again and cook for another 3 minutes until the pancakes are completely cooked though.

Remove the pan from heat and uncover. You can gently press the centers of the pancakes to test for doneness. They should spring back easily. Remove the pancakes to a plate. Remove the ring mold by sliding a thin spatula or the back of a knife around to release the pancakes.

Serve immediately with some vegan butter or coco whip and maple syrup. Enjoy!