Vegan Buttermilk Pancakes
Breakfast never tasted so good! This easy Vegan Buttermilk Pancake recipe makes the fluffiest pancakes that are hard to resist. It’s super easy to prepare in just 20 minutes and made with wholesome ingredients like almond flour, maple syrup, and dairy-free milk.
Servings: 8
Calories: 138kcal
Ingredients
- ½ cup unsweetened dairy free milk
- 2 tablespoons apple cider vinegar
- 1 cup oat flour , gluten-free if needed
- ¼ cup fine grained almond flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ¼ cup apple sauce
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
Instructions
- Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.
- Mix the milk and vinegar and set aside to create a vegan buttermilk.
- Mix the flours, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the apple sauce, vanilla, maple syrup and milk/vinegar mixture. Mix until everything is just mixed. Allow to sit about 5 or so minutes while you put things away and clean up.
- Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.
- Top with whatever you choose and enjoy!
Notes
- My #1 Secret Tip for making these vegan buttermilk pancakes is to let the batter sit for about ten minutes before I start cooking. I used to rush right into the pan, but once I gave it time to rest, the pancakes held together better and turned out so much fluffier. Now I always use that time to tidy up or pour myself a second cup of coffee while the batter does its thing.
- Use medium heat: I keep the heat at medium so the pancakes cook evenly. If it's too hot, they brown too fast on the outside and stay raw in the middle.
- Grease the pan: I lightly grease my skillet with oil or vegan butter so the pancakes don’t stick and get those delicious golden edges.
- Don’t press them: I never press down on the pancakes while they cook. Letting them rise on their own keeps them soft and fluffy inside.
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 252mg | Fiber: 1g | Sugar: 12g | Calcium: 100mg | Iron: 1mg