No-Fail Buttermilk Pancakes
These fluffy, no-fail buttermilk pancakes are easy to make with a non-dairy twist. Serve with maple syrup and nondairy butter for the perfect breakfast!
Equipment
- Frying pan or skillet, Mixing bowls, Whisk, Measuring spoons, Measuring cup, Spatula, Nonstick cooking spray (optional)
Ingrediënten
- 1 tablespoon 15 ml lemon juice
- 1 scant cup 220 ml vanilla soymilk (or other milk alternative)
- 1 cup 125 g all-purpose flour
- 1 tablespoon 13 g granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons 30 ml vegetable oil
- Equivalent of 1 beaten egg or egg replacer like flax egg or mashed banana
- Nonstick cooking spray optional
- Nondairy butter for serving
- Pure maple syrup for serving
Instructies
- Combine the lemon juice and soymilk in a medium-sized bowl.
- Stir and let it curdle, creating a buttermilk-like texture.
- In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the oil and egg replacer to the buttermilk mixture and whisk until smooth.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Stir gently until there are only a few lumps.
- Heat a skillet or frying pan over high heat.
- If necessary, spray with nonstick cooking spray.
- Drop about 1/4 cup (50 g) of batter onto the hot skillet and cook until the edges start to lift and bubbles form on the uncooked side.
- Flip and cook for another minute.
- Serve warm with nondairy butter and a generous pour of maple syrup.
Notes / Tips / Wine Advice:
Serving Tip:
For extra flavor, add a handful of fresh berries or a sprinkle of cinnamon on top of the pancakes. You can also use agave syrup if you prefer a milder sweetness.
Wine Advice:
A light and refreshing white wine like a Prosecco or even a fruit-forward rosé would complement the pancakes nicely.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 9 g | Fiber: 2 g | Sugar: 5 g | Salt: 0.4 g
