There was a time in my life when I thought making pancakes required only two ingredients: the pre-made flour mixture from a box and the classic “just add water”.
The pre-made pancake mixture may be nostalgic, my pancakes are better.
The secret is to make vegan buttermilk: this requires non-dairy milk, I prefer oat milk and vinegar or lemon juice.
Whisk the two together until foamy and bubbles start to form - set aside for 5 minutes while you crack on putting together the other ingredients.
Recipe video:
Here’s the full recipe
Makes 12 pancakes
360ml (1 ½ cups) non-dairy milk of your choice
2 teaspoons apple cider vinegar (white vinegar or lemon juice)
1 tablespoon neutral oil (such as safflower, grapeseed or canola)
255 g (2 cups) all-purpose flour or (GF flour)
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Maple syrup, vegan butter, ground cinnamon and nutmeg (optional)
Serve with seasonal fruit and nondairy yoghurt
In a bowl, whisk the milk and vinegar. Add 1 tablespoon oil, mix until bubbly and set aside.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
To large nonstick skillet (avoiding crowding the pan) pour in a large spoonful of the batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 1-2 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 1-2 minutes.
Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter and seasonal fruit.
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