Pancakes are great. Light, fluffy, and delicious. A great way to start the day (unless you’re having them for lunch or dinner; I won’t judge). Whether you like them with fruit, syrup or lemon juice, the possibilities are endless. My firm favourite is, most definitely, lemon juice and sugar. But its really up to you!
Buttermilk, as you can guess, is not vegan. But it’s really simple to make your own! Just mix plant milk (cheap milks work best, try using own brand soy!) and add the apple cider vinegar (this works best, but you could use lemon juice) and let it curdle! Depending on the quality of your milk, it could take up to half an hour. You want a thick, creamy liquid, or one with blobs of curdled milk if you haven’t stirred it. It doesn’t sound very appealing, but it gives you a great rise to your pancakes. Check out my cupcake recipe if you like this technique!
|Vegan ‘buttermilk’ pancakes|
Description: These pancakes are light and fluffy
and a great way to kick off your day!
Prep time: 10 minutes
Cook time: 10 minutes
Yeilds: 4 pancakes
Suitable for vegans
- 250ml (1 cup) plant milk (own brand soy works best)
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 187g (1 + 1/2 cup) self raising flour
- 1 tsp vanilla extract
- 1 1/2 tsp apple cider vinegar
- In a jug, combine the plant milk and apple cider vinegar and leave to curdle.
- In a bowl, whisk together the flour, sugar, and baking powder.
- Add the vanilla to the buttermilk and whisk into the dry ingredients.
- Heat the oil in a frying pan. Spoon a dollop batter into the pan, about 12.5 centimetres (5 inches) in diameter.
- Fry the pancakes for about 2-3 minutes on each side, or until they are golden brown.
- Serve and enjoy!
Storage instructions: Best eaten fresh.