Preheat the air fryer to 360ºF (180ºC). Grease ramekin(s) with avocado oil.
Add the milk and lemon juice to a medium-sized bowl. Let it sit for about five minutes. Then stir in the vanilla and egg. Set aside.
In a large bowl, whisk the flour, baking powder, and salt.
Add the wet mixture into the dry and whisk to combine until no flour lumps remain. Allow it to sit for a few minutes to thicken.
Divide the batter into the ramekin(s), using about three tablespoons per ramekin and place in the air fryer. Bake for four to five minutes, until cooked through. Use a spatula or butter knife to release the edges and place on a plate (or keep warm in the oven). Serve with toppings of choice. Enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to four days. Pancakes can also be frozen and reheated in the toaster.Serving Size One serving is three small pancakes. A 3 1/2-inch ramekin dish was used to make each pancake.More Flavor Add cinnamon and/or dark chocolate chips to the batter.Additional Toppings Drizzle with pure maple syrup. Top with fresh fruit or nut butter.No Oat Milk Use unsweetened almond milk or cashew milk.