Vegan Buttermilk Pancakes
In this recipe I altered a original buttermilk pancakes to fit our plant based diet and these cakes still have that little tangy taste of buttermilk that we love.
Equipment
- Electric or Stove-top Griddle
Ingredients
- 2 Egg Replacer equal to two eggs. Mix up the Egg Replacer and set aside.
- 1 Cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
Vegan Buttermilk
- 1 Cup Plant Based Milk I used Unsweetened Vanilla Almond Milk.
- 1 Tbsp Lemon Juice or Apple Cider Vinegar Add to the Almond Milk and set aside.
Instructions
- In a small bowl, mix up the egg substitute per the package instructions and set aside.
Next make your vegan buttermilk.
- In a measuring cup add the plant based milk and the lemon juice or vinegar and set aside for it to curdle. This should take about 5 minutes.
- Mix together all the remaining ingredients in a medium mixing bowl. Next add the egg substitute and the buttermilk and continue mixing until well combined.
- Start the griddle and bring the temperature to about 320°F.
- Once griddle is to temperature, scoop the batter onto the griddle.
- The cakes will start to rise and become full of bubbles.
- When you start to notice that the bubbles pop and don't reform, it is time to flip the cakes.
- Once the cakes are flipped, cook for additional 2 to 3 minutes, or until slightly browned.
- Remove the cake from the griddle and continue until all the batter is gone.
- Serve your Vegan Pancakes with homemade jam and homemade whip cream. And of course don't forget to drizzle with real maple syrup!
Notes
Please note that Vegan Pancakes don't brown as well as regular pancakes, they are a slightly brown color.
Why not save the left overs for later!
Once your the Pancakes have cooled. Place in a freezer friendly container and freeze your left overs for another day!