In a liquid measuring cup, start by combining the non-dairy milk and apple cider vinegar. Stir and allow the mixture to sit for a couple minutes to turn into buttermilk.

While the buttermilk forms, in a large mixing bowl whisk together all of the dry ingredients, from the whole wheat flour to the salt.

Add the buttermilk, aquafaba and oil to the dry mixture and whisk until smooth. Allow the batter to sit for about 5 minutes while you heat a skillet over medium heat.

Once your skillet is heated through, cook the batter in ¼ cup increments. When you see bubbles around the edges of the pancake, flip it over to cook on the other side. Continue this process until all of the batter has been used.

Enjoy the pancakes warm or allow them to cool on a wire rack completely before storing them in an airtight container in the fridge or freezing them for longer. (see the section above titled, "How to Store Pancakes.")