Step 1

Whisk together the milk and apple cider vinegar. Set aside to curdle for 10 minutes.

Step 2

Sift the flour and baking powder into a mixing bowl and stir through the salt.

Step 3

Stir the maple syrup and vanilla extract into the curdled milk and whisk the wet ingredients into the flour mix.

Step 4

Transfer the mix into a squeezy bottle.

Step 5

Lightly grease a non-stick pan over medium heat with a little coconut oil and allow for the pan to preheat.

Step 6

Shape your mini pancakes into the pan with the squeezy bottle, then flip the pancakes after 1 minute or when the edges begin to firm up.

Step 7

Remove the mini pancakes from the pan once they are golden on both sides.