Fluffy Eggless Apple Pancakes with Maple Syrup

1.In a large mixing bowl, combine the all-purpose flour, baking powder, cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.

2.In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.

3.Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

4.Fold in the grated apple, ensuring it is evenly distributed throughout the batter.

5.Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil if necessary.

6.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7.Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

8.Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.

9.Serve the pancakes warm, drizzled with maple syrup.