Sometimes you have to switch it up a little bit. I like my quick pancake recipe- it’s good, but this one is better if you want more of a cake like pancake. It’s so fluffy and good for those special Sunday’s for family breakfast. Being they are vegan is an additional benefit.
These buttermilk pancakes are simple enough you could make them any weekday morning without being in the kitchen all morning. Gives you more time to enjoy time with your loved ones.
Preparing the Wet Ingredients:
First you want to make your vegan buttermilk. Start by adding your plant milk to a measuring cup, then adding the apple cider vinegar and vanilla extract. Whisk it to combine and let it sit about 5 minutes to curdle.
Preparing the Dry Ingredients:
In a large mixing bowl add the oat flour, coconut sugar, ground flaxseed, baking powder, cinnamon and the himalayan salt. Whisk the dry ingredients to combine. You don’t want any lumps.
Mixing the Wet & Dry Ingredients:
Next, add the curdled plant milk to the mixing bowl with the dry ingredients. Add the melted coconut oil to the batter and whisk to combine. Whisk until all of the flour has disappeared into the batter.
The batter will be very fluffy itself. Almost cake like with air bubbles. It won’t look like a regular pancake batter. At least not like my other recipes.
Cooking the Pancakes:
Now, spray a hot skillet and add enough batter to make a medium sized pancake. You don’t want them too big because they can be delicate. You don’t want them to break when you’re ready to flip it.
Let the pancake cook about 3 minutes on each side. Maybe less once it’s flipped. You’ll know when to flip it once you start seeing bubbles and the edges look a little crispy. Repeat until all batter is used.
Finally, when ready to serve you can drizzle on some creamy peanut butter {or other nut or seed butter}, some grape jelly and then top it off with some pure maple syrup. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
medium pancakes
|
- 1.25 cups Plant Milk unsweetened
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1.75 cups Oat Flour {blend Oats until a fine powder}
- 2 tablespoons Organic Coconut Sugar
- 1 tablespoon Ground Flaxseed
- 2 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/8 teaspoon Sea Salt
- 2 tablespoons Coconut Oil melted
- Natural Creamy Peanut Butter
- Natural Grape Jelly
- Maple Syrup
Ingredients
Wet Ingredients:
Dry Ingredients:
|
|
- First you want to make your vegan buttermilk. Start by adding your plant milk to a measuring cup, then adding the apple cider vinegar and vanilla extract. Whisk it to combine and let it sit about 5 minutes to curdle.
- In a large mixing bowl add the oat flour, coconut sugar, ground flaxseed, baking powder, cinnamon and the himalayan salt. Whisk the dry ingredients to combine. You don’t want any lumps.
- Next, add the curdled plant milk to the mixing bowl with the dry ingredients. Add the melted coconut oil to the batter and whisk to combine. Whisk until all of the flour has disappeared into the batter.
- The batter will be very fluffy itself. Almost cake like with air bubbles. It won’t look like a regular pancake batter. At least not like my other recipes.
- Now, spray a hot skillet and add enough batter to make a medium sized pancake. You don’t want them too big because they can be delicate. You don’t want them to break when you’re ready to flip it.
- Let the pancake cook about 3 minutes on each side. Maybe less once it’s flipped. You’ll know when to flip it once you start seeing bubbles and the edges look a little crispy. Repeat until all batter is used.
- Finally, when ready to serve you can drizzle on some creamy peanut butter {or other nut or seed butter}, some grape jelly and then top it off with some pure maple syrup. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
