Easy Vegan Recipe
Vegan 'buttermilk' ▢ 1 cup Soy Milk ▢ 1 tbsp Apple Cider Vinegar Vegan Pancake Batter ▢ 1 cup All-purpose Flour ▢ 2 tbsp Sugar ▢ 1 tbsp Baking Powder ▢ ½ tsp Salt ▢ 1 tbsp Avocado Oil ▢ 1 tsp Vanilla Extract
Prepare the Vegan Buttermilk by combining soy milk and apple cider vinegar or lemon juice in a small mixing bowl and set it aside for 10 minutes.
In another large mixing bowl, combine all the dry vegan pancake ingredients: flour, sugar, baking powder, and salt.
Whisk the dry vegan pancake ingredients until the batter is fully combined and there are no more flour lumps.
Pour the Vegan Buttermilk into the dry vegan pancake ingredients before adding the oil and vanilla extract. Combine the mixture with a whisk until it's light and fluffy.
Heat a pancake griddle or crepe pan over medium heat and spray some olive oil overt the pan to prevent the pancakes from sticking.
Pour 1/3 of a cup of vegan pancake batter onto the pancake griddle and let it expand slightly before cooking it over medium heat for 2 to 3 minutes.
When the bottom of the vegan pancake is cooked and crispy, slide a spatula under it and flip it before cooking it for another 2 to 3 minutes.
Make 6 vegan pancakes with the batter and store them for up to 3 days in the fridge or eat them hot with a drizzle of maple syrup or vegan coconut nectar.
Prep Time: 20 minutes Cook Time: 10 minutes Makes: 6 Pancakes Calories: 156 kcal per Serving