There’s just something wonderful about a stack of warm pancakes smothered in melted butter and syrup.
When I became allergic to milk, my cravings for them became so strong, I often dreamed about them.
I gave up on the idea, until someone showed me how to make vegan buttermilk. Suddenly, a world of possibilities opened up. Ranch. Frosting. And of course, pancakes.
The secret- Apple cider vinegar.
A little ACV in your favorite plant milk and a few minutes, and you’ve got vegan buttermilk. Hopefully, this gives you some great new inspiration!
Fluffy Vegan Buttermilk Pancakes
1 1/4 cups plant milk (I prefer soy, but any work)
1 Tbsp Apple cider vinegar
(Combine and let sit while you gather the other ingredients)
In a separate bowl:
1 cup flour (can substitute 1 cup ground rolled oats for gluten free)
1 Tbsp baking powder
Pinch of salt
(Stir with whisk, then add to the buttermilk)
1 Tbsp oil (Olive, canola, whatever you prefer)
1 Tbsp syrup (I prefer agave, but maple is also yummy!)
Whisk all ingredients. Pour dollops onto a preheated, greased, med high griddle or pan. Flip pancakes when bubbles begin to break on the top. Serve warm with vegan butter, syrup, fresh fruit, or your favorite pancake toppings! You can also store cooled pancakes in a sealed container in the fridge or freezer, for easy mornings.
Tip: avoid using vegan butter or anything with a low smoke point to grease the pan. Stick to coconut oil, canola, or higher smoke point oils.