1. 1. Prepare your dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly combined. This ensures a consistent rise and flavor throughout your pancakes.

2. 2. Combine wet ingredients: In a separate medium bowl, whisk together the sourdough discard, plant-based milk, neutral oil, and vanilla extract until smooth. The mixture should be well incorporated with no visible streaks of oil or vanilla.

3. 3. Mix wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a whisk or a spatula until just combined. It’s perfectly fine if there are a few small lumps; overmixing can lead to tough pancakes.

4. 4. Fold in the apricots: Gently fold the finely diced apricots into the batter. Distribute them evenly throughout the mixture.

5. 5. Heat the griddle: Place a non-stick griddle or large frying pan over medium heat. Lightly grease it with a little oil. You’ll know it’s ready when a drop of water sizzles and evaporates quickly on the surface.

6. 6. Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. The edges should look set before you flip them.

7. 7. Flip and finish: Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.

8. 8. Serve immediately: Transfer the cooked pancakes to a plate and serve warm. You can keep them warm in a low oven (around 200 F / 95 C) while you cook the remaining batter.