Vegan Buttermilk Pancakes
Updated: Mar 28
Pancakes for breakfast anyone?
When they are the ones that agree with your tastebuds and body how could you say no to a big stack of warm fluffy goodness in the morning?
I am not a morning person, so this is a go-to breakfast that I can rely on to give me the energy boost I need at the start of my day and makes breakfast for the week if eaten sparingly. They are whole grain, but also check other boxes for people with food sensitivities. They are dairy-free, refined sugar-free, and can be made with no sweetener at all if that is preferable, but also they are nut-free and contain no highly processed flours, like rice or white flour. Highly refined flours and most rice flours are often things that contribute to inflammation, so I choose whole grain flours when I can.
As someone who has chronic joint disease pancakes have always been a no-no but these are one of my favorite Sunday mornings go-to for a whole and nutritious breakfast option and have a light and fluffy texture thanks to the blend of flours all working together.
My All-Purpose Pancake Flour Mix
1 1/2 Oat Flour
1 1/2 Millet Flour
1 1/2 Sorghum Flour
1 1/2 Tapioca Flour
Vegan Buttermilk Pancakes
2 1/2 Cups My All-Purpose Pancake Mix
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 Tbs Coconut Sugar *
1 Tbs of Vanilla Extract
2 Tbs of Flaxseed
6 Tbs of Water
2 Cups Vegan Milk
1 Tbs of Apple Cider Vinegar
2 Tbs of Coconut Oil
First, take your two cups of plant-based milk and place one cup into a small bowl, along with your apple cider vinegar and stir until it becomes thick. Set aside, and let your "buttermilk" form.
Then in a small cup, combine flaxseed and water, occasionally stirring until the mixture thickens.
Start combining all your dry ingredients in a large bowl, my gluten-free pancake mix, salt, baking soda, baking powder, and set aside.
Taking your vanilla extract, flax eggs, melted plant butter, or oil, add to your bowl of dry ingredients. Pour in your buttermilk, and an additional cup of plant-based milk, and combine all your ingredients until a thick batter forms.
Heat up a medium-sized pan on high to medium heat and grease using some butter or canola oil.
Use a 1/3 cup and place the batter into the pan, two to three at a time, and allowing each to cook 2-3 minutes on each side until each side is bubbling
This recipe makes 16-18 small pancakes. They are best served warm with butter and syrup, fresh berries, or really anything you love best!
Serves 10-12 people.
* Sweetener is completely optional! Just double the vanilla extract if your vibe is sugar-free!
** One flax egg is 1 tbs of ground flaxseed + 3 Tbs of water, stir, set aside to thicken.
*** Vegan Buttermilk is 1 Cup of plant milk + 1 Tbs of ACV or lemon juice!
Tasty add-in ideas!
Cinnamon & Nutmeg