Fluffy Vegan Buttermilk Pancakes
These are the fluffiest vegan pancakes that are just as good as the real thing! Perfect for a Sunday brunch and topped with a delicious refined sugar free berry jam! So sweet you don't need to add maple syrup!
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!
Tried this recipe?Let us know how it was!