• In a large bowl, stir the oat milk with apple cider vinegar. Set aside for 10 minutes until it looks thicker, like a buttermilk texture.
• Stir in the avocado oil and vanilla extract.
• Next, fold in the dry ingredients: all-purpose flour, sugar, salt, and baking powder.
• Whisk until the batter is lightly thick and smooth with no lumps of flour but don't overmix, or the pancakes come out dense.
• Warm a pancake griddle over medium heat, rub the surface with a bit of oil, or use cooking spray.
• Pour 1/3 cup of batter per pancake and cook for 2 minutes on one side or until the sides dry out and bubbles form in the center.
• Flip the pancake and keep cooking for an extra minute.
• Cool on a wire rack while cooking the remaining batter. Don't forget to regrease the pan before cooking more pancakes.

Serving

• Serve with your favorite dairy-free pancake toppings.

Storage

• Store in the fridge to up to 3-4 days in an airtight container.