Easy Vegan Buttermilk Pancakes
Ingredients
-
1 and ⅔
cup
unsweetened soy milk
-
2
tablespoons
lemon juice
-
1
tablespoon
ground flaxseed
-
3
tablespoons
warm water
-
2
cups
all-purpose flour
-
3
tablespoons
organic white sugar
-
1
tablespoon
baking powder
-
¼
teaspoon
salt
-
1
teaspoon
ground cinnamon (optional)
-
¼
cup
melted vegan butter
Instructions
- Make a flax egg by combining ground flaxseed with warm water and let it rest for 5 minutes.
- Prepare the vegan buttermilk by mixing soy milk with lemon juice and letting it sit for 10 minutes.
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
- Mix the wet ingredients (buttermilk, melted butter, and flax egg) together.
- Combine the wet and dry ingredients, stirring gently until just combined, leaving some lumps.
- Heat a skillet over medium-low heat and lightly coat it with cooking spray.
- Pour ⅓ cup of batter onto the skillet for each pancake and cook for 2-3 minutes on each side until golden brown.
Nutrition Facts (estimated)
Servings
4 servings (8 medium pancakes)
Calories
393
Total fat
12g
Total carbohydrates
61g
Total protein
10g
Sodium
279mg
Cholesterol
0mg
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