1. Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.
2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.
3. Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides.
Drizzle generously with organic grade B maple syrup. You can put as much syrup as the height of the first pancake. Let it just simmer inside the syrup so that when you get to that part of it, your tongue will explode with that natural gooey sweetness.
Now, we don’t condone over indulging but organic maple syrup, especially grade B maple syrup just brings out that joy for us. Think about it, everything is falling, Leaves, mainly. You’re outside in the backyard or by a frozen lake inside of a tent. Waking up someone is cooking up these vegan pancakes, brewing up some Aeropress coffee as you prepare for a day of being one with nature or just watching cartoons.
So, yes, pour the maple syrup generously.
(image courtesy vegetariantimes.com, recipe adapted from Mary Shore, Brevard, N.C.)