Place the dry ingredients in a bowl and whisk together.
Add the oil, non dairy milk and applesauce and stir to combine. Let the batter sit for five minutes so that it puffs up from the baking powder.
Place some vegan buttery spread in a frying pan and heat on medium heat. Once the butter is sizzling, spoon some batter into the pan.
Cook the pancakes for about 2-3 minutes on each side. It's time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.
Serve with maple syrup and fresh berries on top.
Notes
Serving size is two small pancakes.You can store leftovers in the refrigerator for up to 5 days.