No-Fail Vegan Buttermilk Pancakes
Whip up these fluffy vegan buttermilk pancakes for a delightful breakfast treat that’s simple, delicious, and foolproof!
Equipment
- whisk,
- Nonstick skillet or frying pan
- spatula
Ingrediënten
- 15 ml 1 tablespoon lemon juice
- 220 ml 1 scant cup vanilla soymilk
- 125 g 1 cup all-purpose flour
- 13 g 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 30 ml 2 tablespoons vegetable oil
- Equivalent of 1 beaten egg e.g., Bob’s Red Mill egg replacer, flax egg, or mashed banana
- Nonstick cooking spray optional
- Nondairy butter for serving
- Pure maple syrup for serving
Instructies
- Combine the lemon juice and vanilla soymilk in a medium bowl and let it sit for a few minutes to curdle into "buttermilk.
- "
- In a separate 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.
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Stir gently until just combined; some lumps are okay.
- Heat a nonstick skillet or frying pan over medium-high heat.
- Lightly coat with nonstick spray if needed.
- Pour about 50 g (¼ cup) of batter onto the skillet and cook until the edges lift and bubbles form on the surface.
- Flip and cook the other side for 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with nondairy butter and pure maple syrup.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light mimosa or a refreshing orange juice for a delightful brunch experience.Nutritional Information
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 4 g | Sugar: 3 g | Salt: 0.2 g
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