Soft, fluffy, and lightly tangy—these pancakes taste just like classic buttermilk pancakes but are 100% plant-based!
Ingredients:
For the Vegan Buttermilk:
- 1 cup plant-based milk (soy, oat, or almond)
- 1 tbsp apple cider vinegar or lemon juice
For the Pancakes:
- 1 ¼ cups all-purpose flour (or whole wheat for a healthier version)
- 2 tbsp sugar (coconut or cane)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tbsp melted vegan butter or coconut oil
- Coconut oil (for cooking)
Instructions:
1️⃣ Make the Vegan Buttermilk
- In a cup, mix plant milk and apple cider vinegar (or lemon juice).
- Let sit for 5-10 minutes until it slightly curdles.
2️⃣ Mix the Dry Ingredients
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3️⃣ Combine Wet & Dry Ingredients
- Add vegan buttermilk, vanilla, and melted vegan butter to the dry ingredients.
- Stir gently until just combined (don’t overmix—lumps are okay!).
4️⃣ Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 1-2 minutes.
5️⃣ Serve & Enjoy!
- Stack them up and top with maple syrup, fresh fruit, or nut butter!
