Healthy Apple Pancakes without Eggs and without Milk

Pour the dry ingredients into a mixing bowl. Make a well and gradually pour in the almond milk while gently mixing. Continue to pour in the milk while mixing, then gradually incorporate the flour from the sides to avoid lumps. Once the batter is smooth and homogeneous, let it rest for 1 hour.

Oil a pancake pan (a small non-stick pan with a diameter of about 15 to 18 cm) lightly with a paper towel and heat over high heat. Pour pancake batter into the pan without spreading it, making sure it covers the entire round surface. Cook for about 1 minute; small bubbles will appear, indicating that it's time to flip the pancake.

Also, flip the pancake using a spatula and let it cook for about 1 minute on the other side, then remove from heat and place on a plate. The pancakes can burn quickly during cooking, so be sure to adjust the temperature of your cooking surface and the cooking time to prevent this from happening.

To finish, repeat the action until there is no dough left.