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Vegan Buttermilk Pancakes

Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast
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.