First, add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk "curdles" and becomes a vegan buttermilk.

Then add in the maple syrup and vanilla bean paste and whisk to combine.

Next, add the all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, salt, and optional anise and black pepper. Whisk until a smooth batter forms.

Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. *DO NOT SKIP THIS STEP*. The batter may seem a little thin but this resting period allows the flour and cornstarch absorb some liquid.

While the batter is resting, heat your pancake cooking surface on low/medium heat (I use a cast iron pan, but a griddle is also perfect). Spray the pan with non-stick oil or lightly coat with vegan butter. Then, use a soup ladle or measuring cup to spoon about ¼-1/3 cup of pancake mix per pancake onto the hot surface. It's very important the surface is hot before adding any batter, or the pancakes spread too much.

Let each pancake cook until the edges look dry, bubbles begin to form on the uncooked surface, and the bottoms are golden brown. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 3-5 minutes when cooked at low/medium heat.

Repeat until all the pancake batter has been used. Make sure to lightly grease the cooking surface between each pancake so they do not stick to the pan. This recipe makes 5-6 medium sized pancakes.

Serve immediately topped with a plant-based yogurt or extra maple syrup. Enjoy!