Vegan "Buttermilk" Pancakes
 
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These pancakes are simple to make and delicious, whether you're vegan or not! Dairy, egg, and refined sugar free with a gluten-free option.
Author:
Recipe type: Breakfast, Vegan
Serves: 6–8 pancakes
Ingredients
  • ¾ cup + 2 tablespoons almond milk or other milk of choice* (see note)
  • 1 tablespoon apple cider vinegar or distilled white vinegar
  • 1 cup unbleached all-purpose flour or cup for cup gluten-free flour blend (I use King Arthur Flour Gluten-Free Measure for Measure Flour)
  • 1 tablespoon baking powder (NOT baking soda!)
  • generous pinch of salt
  • 1 tablespoon avocado oil or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
  • 2 tablespoons maple syrup, plus more for drizzling
  • 1 teaspoon vanilla extract, optional
  • dairy-free butter, to spread on pancakes
Instructions
  1. In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
  2. In a mixing bowl, combine flour, baking powder, and salt. Stir in oil, maple syrup, vanilla, and sour milk, stirring just until combined. Don't over-stir as this creates tough pancakes. If batter is too thick, a little more milk may be needed (see note.)
  3. Lightly grease a non-stick pan or griddle and place over medium heat. When hot, add pancake batter by the ¼ cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serves 2–3.
Notes
*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/vegan-buttermilk-pancakes/