Mmm… pancakes.. . . my kids’ #1 most requested Saturday morning breakfast!  Is it the same at your house?

When we first went plant based, I couldn’t believe we could still eat pancakes (there were actually a lot of things I was surprised we could still eat but only if we tweeked the recipe a bit!)   Trying to duplicate my favorite pancake recipe took a lot of trial and error.  Those early pancakes were pretty dense and sat in your belly like a ton of bricks!

Today, my Vegan Buttermilk Pancakes are nothing like those early pancakes!  Thanks to our homemade buttermilk and baking powder, they are light and fluffy even without using eggs (which makes my family very happy!)

Our binder in this recipe is ground flaxseed (a staple in the plant based kitchen!) but feel free to substitute with half of a mashed banana or 1/4 cup of applesauce to create some different flavors or if you’re out of flaxseed.

Enjoy!

–Jen

Vegan Buttermilk Pancakes

Ingredients: 

• 2 cups unsweetened almond milk (or other unsweetened plant based milk such as coconut, cashew, hemp or rice milk)

• 1 tbsp apple cider vinegar (or fresh lemon juice)

• 1 cup unbleached all purpose flour

• 1 cup spelt flour (or whole wheat, buckwheat or more unbleached all purpose flour)

• 1 tbsp ground flaxseed (flax meal)

• 2 tsp baking powder

• 1 tsp sea salt

• 1-2 tbsp pure maple syrup

Instructions: 

• In a small bowl, combine almond milk with apple cider vinegar or lemon juice.  Set aside for 5 minutes until the milk starts to curdle.

• Combine flours, ground flaxseed, baking power and sea salt in a large bowl.  Stir to combine.

• Add the almond milk mixture and maple syrup to the dry ingredients.  Whisk gently, being careful not to overmix.

• Set the batter aside for a few minutes while you prepare the griddle or pan.  The mixture will start to thicken after a few minutes.  If the mixture gets too thick, add a little bit of water to the batter.

• Heat your pan or griddle over medium high heat.  When your pan is hot, oil the pan with coconut oil and pour in your pancake batter.  Cook for approximately four minutes, then flip your pancake and cook until the bottom is golden brown, about 2 minutes.

• Top with pure maple syrup, coconut butter, jam or fresh fruit.

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Vegan Buttermilk Pancakes

Delicious, healthy vegan pancakes with a gluten free option.

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Course Breakfast

Servings 4

Ingredients

  

• 2 cups almond milk or other unsweetened plant based milk such as coconut, hemp, cashew or rice milk
• 1 tbsp apple cider vinegar or fresh lemon juice
• 1 cup unbleached all purpose flour
• 1 cup spelt flour or buckwheat, whole wheat or more unbleached all purpose flour
• 1 tbsp ground flaxseed (flaxmeal)
• 2 tsp baking powder
• 1 tsp sea salt

Instructions

 

• In a small bowl, combine almond milk with apple cider vinegar or lemon juice. Set aside for 5 minutes until the milk starts to curdle.
• In a large bowl, combine flours, ground flaxseed, baking power and sea salt. Stir to combine.
• Add the almond milk mixture and maple syrup to the dry ingredients. Whisk gently, being careful not to overmix.
• Set the batter aside for a few minutes while you prepare the griddle or pan. The mixture will start to thicken after a few minutes. If the mixture gets too thick, add a little bit of water to the batter.
• Heat your pan or griddle over medium high heat. When your pan is hot, oil the pan with coconut oil and pour in your pancake batter. Cook for approximately four minutes, then flip your pancake and cook until the bottom is golden brown, about 2 minutes.
• Top with pure maple syrup, coconut butter, jam or fresh fruit.

Notes

Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com

Keyword breakfast, gluten free, pancakes, vegan

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