I’m not exaggerating when I say I’ve made this recipe at least 20 times.
Almost weekly Jeremy asks if I’ve posted it yet. At around test #3 I knew they were finished and didn’t need any more tinkering. But I kept going. Greedy stomach pleasure.
These pancakes are vegan (dairy-free and egg-free) and taste like really good pancakes from a restaurant or childhood.
They are perfectly fluffy with crispy edges.
And they use some of my new favorite chia flour from yesterday’s post. Thanks to the chia seeds these pancakes have extra fiber, protein, calcium, iron, and magnesium. Chia flour also replaces the need for eggs and oil in your average pancake.
Back to business.
Vegan Buttermilk Pancakes
Additional Nutrition info
Fiber: 4.4 g | Protein: 15.3 g | Calcium: 40% | Iron: 31.5% | Magnesium: 14.4% | Selenium: 46% | Zinc: 4% | a general great source of B vitamins
- 1 1/2 cups organic soy milk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups organic all-purpose flour (189g)
- 2 teaspoons chia flour (4g)
- 1 teaspoon baking powder (5g)
- 1/2 teaspoon baking soda (3g)
- 1/2 teaspoon vanilla powder (2g) or 1 teaspoon of vanilla extract/bean powder
- 1-2 tablespoons organic cane sugar (13-27g)
- Start by adding the soy milk and apple cider vinegar to a small bowl. Whisk and set aside to curdle.
- Next add flour, chia flour, baking powder, baking soda, vanilla powder, and cane sugar to a large mixing bowl. Whisk to evenly disperse ingredients and break up clumps.
- Now add the soy milk/acv mixture into the dry ingredients and whisk again. The batter will seem thick at first, but turns into perfection when the last of the dry ingredients mix in.
- Preheat a non-stick pan for just a few minutes on medium heat, add batter to the pan using 1/2 cup (for 5 pancakes) or 1/4 cup (for 8 pancakes). Cook for 2-3 minutes (usually 3 for the first side until the griddle really gets hot) until bubbles appear. Flip and cook an additional 2 minutes.
- Place on a plate and store in the microwave or oven to keep warm until all the pancakes are cooked.
General Pancake Tips
- With a good non-stick pan oil isn’t needed to cook pancakes within the batter or the pan. I used to use TONS of oil every time I cooked pancakes. Let the pan heat up a little pit on a low to medium heat, allow the pancake to cook well on that first side and there is no sticking or scraping, the pancake lifts off immediately ensuring an easy flip.
- I set a timer for the pancake sides. It just takes the guesswork out of cooking. Using the microwave or my phone, I set the first timer for 3 minutes – this is usually when the bubbles appear. I then flip and set a timer for 2 minutes. Pancake one is done.
- NEVER PRESS A COOKING PANCAKE WITH YOUR SPATULA. Omg. I used to do this all the freaking time. It’s like an OCD thing or something. Well let me tell you, we’re not trying to sear a slab of tofu here. This is a cake we are cooking. In a pan. You don’t open your oven door when making a funfetti cake and slap it a bunch of times. Pressing a cooking pancake removes all the fluff and texture of a pancake. 🙂
- Sugar isn’t necessary for a tasty pancake, but it IS necessary for a properly browned pancake. That’s right! Sugar is the science behind a ‘browned’ pancake. During my 20 or so times making these I forgot the sugar several times and would wonder why they were so alabaster pale. Use a little sugar to avoid vampire complexioned pancakes.
- I’ve gotten in the habit of laying out pancakes on a cooling rack vs stacking. More for ‘clean’ photo results, but it also keeps you from getting a soggy stack.
- Make extra, let them cool and then freeze in a ziplock bag. Use a 1/4 cup when pouring the batter and the resulting size will easily fit into a toaster slot for easy reheated breakfasts.
We love these pancakes with a little Earth Balance for me and a little Kerry’s Irish Gold for Jeremy then topped with maple syrup or this simple two-ingredient blueberry syrup.
Let us know how they turn out for you. xx