Delicious and easy to make fluffy vegan buttermilk pancakes!
Mmmm my favorite breakfast food, pancakes. Super yummy and so satisfying.
Key Ingredients
Non-dairy milk and apple cider vinegar – the vinegar curdles the milk which creates vegan buttermilk. It acts as a leavening agent.
Flax egg – acts as a binder and is packed with nutrients.
Topped with butter, syrup, and fruit this pancake recipe makes for a perfect morning meal. One of the best breakfast foods EVER.
Vegan Buttermilk Pancakes
Servings: 6 pancakes
Ingredients
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 vegan egg or flax egg (I use Bob's Red Mill Egg Replacer)
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
Instructions
- Combine the milk and the apple cider vinegar and let for 5 minutes, this will be your buttermilk.
- In a large bowl whisk together the vegan egg, sugar, oil, and vanilla extract.
- In a small bowl mix together the dry ingredients. Add this to the wet mixture as well as the buttermilk and whisk together until everything is just combined, don't overmix.
- Heat a non-stick skillet over medium-low heat. Pour about 1/3 cup of batter onto the skillet for each pancake and cook both sides until golden brown. Repeat with the rest of the batter.
- Serve immediately with butter, syrup, and/or fruit.