Easy Vegan Buttermilk Pancakes
Ingredients
-
1
cup
almond milk
-
1 ¼
teaspoons
apple cider vinegar
-
1
tablespoon
avocado oil
-
1
cup
gluten-free flour or regular flour
-
2 ½
tablespoons
cane sugar
-
2
teaspoons
baking powder
-
⅛
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
½
teaspoon
almond extract (optional)
Instructions
- Whisk together almond milk, apple cider vinegar, and oil in a small bowl and let sit for about 5 minutes.
- In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Combine the wet mixture with the dry mixture, adding almond extract, and stir until just combined.
- Preheat a pan or griddle over medium heat and grease it well.
- Scoop two pancakes at a time onto the pan, avoiding overcrowding.
- Cook until bubbles form on the surface, then flip and cook for another 30 seconds to 1 minute.
- Repeat the process until all batter is used, adjusting heat as necessary.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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