Fluffy Vegan Buttermilk Pancakes
What Makes These Fluffy Vegan Buttermilk Pancakes Healthier?
These fluffy vegan buttermilk pancakes are just as fluffy as the real thing! These are a go to for our Sunday morning brunches, and sometimes even during the week… they’re that good! Make the pancakes with oat flour in place of all purpose to pack them with whole grains! These pillowey pancakes are also packed with fiber which will keep you full for hours! Fiber is also amazing for your gut as it feeds the healthy bacteria in your gut!
Using oat flour in place of regular flour is one of my favorite swaps! It is so easy, works in most recipes and provides much more nutritional value! These vegan buttermilk pancakes are also refined sugar free, gluten free and dairy free! They are so healthy you can enjoy them guilt free any day of the week! I always top these vegan buttermilk pancakes with a chia berry jam which can be made easily in 5-10 minutes over stove top while you are waiting for the pancakes to cook. All you need is chia seeds and berries (any of your choice!).
Tips to Achieve the Fluffiest Vegan Buttermilk Pancakes!
The secret to achieving the fluffy buttermilk-like texture is the apple cider vinegar (ACV) and the plant milk. This combo makes the plant milk curdle just like regular dairy buttermilk, and leads to a nice fluffy texture! To get the fluffy texture it is imperative that you let the ACV and plant milk mixture sit for 5 minutes as it needs time to curdle. Likewise when you mix the wet and dry ingredients together they must sit for a further 5 minutes. This allows the baking powder to activate so the pancakes will come out light and fluffy! Another tip to ensure the fluffiest pancakes is to make sure not to over mix the batter, this kills the baking powder and leads to flat pancakes. Follow these steps and you’ll be sure to achieve the fluffiest vegan buttermilk pancakes!
Substitutions & Add-Ons
Flour Substitutes: Oat flour, all purpose flour, whole wheat flour, and gluten free flour will all work in this recipe. Do not use almond or coconut as they have much higher fat contents and will not produce the same result.
Plant Milk Options: Any plant milk will work here although one with higher calories works best, such as soy or oat milk. Although I have tried these will all other plant milks (almond, cashew, coconut, etc) and they have all worked great, but will not be as fluffy!
Sweetener Options: For a refined sugar free version of the pancakes blend 1 medjool date with the plant milk. You can also sub this for 1 tbsp maple syrup, 1 tbsp coconut sugar, monkfruit sweetener, or any other sugar. You do need a form of sugar in this recipe as the ACV will make the pancakes too acidic.
Chia Berry Jam: This is my favorite topping for oats, pancakes and waffles. Just add your favorite berries (fresh or frozen) and chia seeds to a pan and let it stew for 5-10 minutes. I usually go for frozen blueberries. This jam is so sweet you don’t need to add any maple syrup on top!
Powdered Peanut Butter: I always add on some powdered peanut butter atop my pancakes! It ads a delicious nutty flavor and is extremely high in protein!
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Fluffy Vegan Buttermilk Pancakes
Ingredients
Pancakes
- 325 ml Plant Milk Soy or oat work best
- 1.5 tbsp Maple Syrup or 2 medjool dates blended in plant milk
- 1½ tbsp Apple Cider Vinegar
- 1.5 tsp Vanilla
- 188 g Oat Flour
- 1½ tbsp Baking Powder
- 1/4 tsp Salt
Chia Berry Jam
- 3 cups Frozen Blueberries Fresh will work too, or any other berries of your choice
- 1 tbsp Chia Seeds
Instructions
- First make your vegan buttermilk. In a small cup add your plant milk, maple syrup, apple cider vinegar and vanilla. Mix to combine then let sit for a couple minutes. The milk will begin to crumble just like dairy based buttermilk!
- If using a medjool date blend in with your plant milk then mix in your apple cider vinegar and vanilla.
- Mix together your dry ingredients then add in your wet ingredient and mix, but be careful not to over-mix or the pancakes with not be as fluffy! The batter should still be a little lumpy.
- Let the batter sit for 5 minutes, the mixture will become thicker while it sits. This will help the pancakes become fluffy.
- Make your blueberry chia jam while you are waiting. Add your berries and chia seeds to a small pot and let the mixture stew over medium heat for 5-10 minutes.
- Assemble your pancakes and add the jam on top! I usually add powdered peanut butter on top as well for some extra protein!