These are proper fluffy vegan pancakes. I’ve been making vegan buttermilk for maybe 2 years now and it only dawned on me, wait a minute, I can now make buttermilk pancakes – the happiness! These are the tastiest vegan pancakes. It’s important to follow the recipe, these pancakes are not sweet, they just have a hint of sweetness which is enough, especially with adding toppings. I like my pancakes thick and fluffy, but you can make them thinner or bigger, however you prefer yours. I hope this becomes a regular go to recipe in your house, it’s definitely become a weekly favourite in ours.
Serves 5 thick pancakes
Cooks in 10 Minutes
160g plain flour
250ml nondairy milk of choice
1 tbsp. apple cider vinegar
1-2 tbsp. sweetener like sugar or maple (depending how sweet you want them. I went for 1 tbsp. as I was dressing mine with maple!)
3/4 tsp. baking powder
Oil for cooking (opt for a natural tasting oil or sweet oil) roughly needs 1- 2 tbsp. (not added all at once) for the pancakes.
In a bowl combine the flour and baking powder.
In a jug make the vegan buttermilk by adding the milk and apple cider vinegar. Let sit for 1 minute (you’ll see the milk begin to separate).
Pour the vegan buttermilk on top of the flour and baking powder and add your sweetener of choice.
Mix into a smooth thick batter.
Prepare a nonstick pan (nonstick is always important for pancakes).
Add some oil to the pan (this is also important, so the pancakes won’t stick).
Add roughly 3 tbsp. batter for each pancake (don’t spread out, you want to keep them roughly 4-5 inches). Cook for 2-3 minutes on either side (keep the pan at an even temperature starting high and working to a medium setting so the pancakes are evenly cooked).
Serve with a decent drizzle of maple syrup and some toasted almonds or however you like!