fluffy "buttermilk" pancakes
A little taste of home – the classic American pancake that is fluffy, buttery, stackable and smothered in syrup, but of course vegan and served abroad.
Ingredients
- 1 flax egg (1 tbsp flaxseed meal plus 2 tbsp water)
- 240 ml non-dairy milk
- 1 teaspoon apple cider vinegar
- 30 ml canola oil or vegan butter melted
- 1 teaspoon vanilla
- 155 grams flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 13 grams sugar
- ¼ teaspoon salt
- maple syrup golden syrup or honey for serving
Instructions
- Mix the flaxseed meal and water and set aside to allow time to congeal.
- Mix the apple cider vinegar and non-dairy milk together and also set aside to curdle slightly.
- Melt the vegan butter or coconut oil and set aside to cool.
- Mix the flour, sugar, baking powder, soda and salt and stir to combine.
- Pour the liquid mixture and flax egg into the dry mixture and whisk until smooth.
- Let batter rest for five to ten minutes.
- Heat skillet or pan with oil or butter until warm and when you flick some water on the pan it dances.
- Pour about ½ cup onto a non-stick pan or griddle and cook over medium-low heat for about four minutes or until the top begins to bubble, then flip the pancake and continue to cook for another two to four minutes.
- Serve warm with maple syrup or golden syrup!
- If you are doubling the batch or making lots of pancakes, you can keep them warm in a 100 °C (approx. 210 °F) oven until ready to serve.
Nutrition
Serving: 3pancakesCalories: 397kcalCarbohydrates: 72gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 1113mgPotassium: 293mgFiber: 4gSugar: 10gVitamin A: 472IUVitamin C: 9mgCalcium: 310mgIron: 5mg
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