Easy Vegan Buttermilk Pancakes
This is a great basic pancake recipe to build upon with whatever toppings you have lying around your kitchen. This recipe was originally inspired by other vegan recipes online and adapted by us. There’s a lot of great vegan pancake recipes out there to suit your cravings, but the goal of this one was to create an easy vegan spin on traditional buttermilk pancakes. Enjoy!
INGREDIENTS:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 cup plant milk (soy, almond, oat, etc.)
1 tsp apple cider vinegar (white vinegar or lemon juice will also work)
1 cup all-purpose flour
1 tsp sugar
1/2 tsp baking soda
1/4 tsp salt
1 tbsp coconut oil, melted (other oils work too!)
METHOD:
1 - Mix the flax egg in a small bowl. We have a mini whisk to use for this, but a fork works too. Let it sit a few minutes until thickened. Using warm water helps it thicken up quicker. At the same time, combine the plant milk + vinegar in a separate vessel - we like to use our glass measuring cup for this. Let sit a few minutes to combine. A curdling effect is expected to give the buttermilk element.
2 - Mix flour, sugar, baking soda, and salt in a medium bowl. Melt the coconut oil.
3 - Add flax egg, buttermilk mixure, and melted coconut oil to the bowl of dry ingredients. Whisk until incorporated. Do not over-mix. Place a large frying pan over medium heat. You want the pan to be hot before spooning the mixture on. You can add some coconut oil to coat the pan, but if you’re using a non-stick pan, it’s not necessary.
4 - Once the pan is hot, use a ladle to spoon on whatever size of pancakes you like! Flip the pancakes over when you notice little bubbles coming up. They usually cook for a few minutes on each side. When done, add your favourite toppings and enjoy!
Suggested toppings:
Vegan butter, peanut/almond butter, maple syrup, berries, sliced bananas, dry roasted nuts, hemp seeds, chia seeds, etc.
Makes: 6-10 pancakes (2 large servings)
Prep time: 5-10 minutes
Cook time: 5-10 minutes
Store: Air-tight container, or wrapped to seal
Lasts: 3-4 days
