First, make the buttermilk. Add the vinegar to the milk and stir to combine, then set aside until use.
375 ml oat milk, 1 teaspoon apple cider vinegar
Add the flour, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine.
300 grams spelt flour*, 3 tablespoons coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
Make a well in the centre of your dry mixture. Pour in the prepared buttermilk, oil, and vanilla, then stir until just combined. Some lumps will remain and that's fine.
3 tablespoons light-tasting oil**, 1 teaspoon pure vanilla extract
Heat a large skillet over medium heat. Once the pan is hot, add about 1/2 teaspoon of coconut oil.
Coconut oil
Scoop some batter into the pan (about 3-4 tablespoons per pancake) and cook for about 30 seconds, or until small bubbles appear around the edges of the pancake. Flip and cook for another 30 seconds or so, checking for browning.
Cook the remaining batter in the same way, storing the finished pancakes in a warm oven if desired.
Serve warm with toppings. Leftovers keep well in a sealed container at room temperature for a couple of days and freeze well - just reheat in a toaster on low.
Video
Notes
* Light or whole grain spelt flour will work here, or a mix of the two.** I use olive oil because I always have it on hand, but some might find the taste of it a bit strong here. Grape seed, avocado, and sunflower oil are all neutral options, or use melted coconut oil (or butter if you'd like).