Almond Buttermilk Pancakes
These are the fluffiest dairy free pancakes thanks to our homemade almond buttermilk.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup almond milk (unsweetened)
- 1 tablespoon apple cider vinegar (use any light colored vinegar)
- 1 tablespoon olive oil
- 1⅛ cup all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons oil (for frying)
Instructions
- 1
To make the vegan buttermilk, put almond milk in a cup, pour vinegar into it and stir well. Let it sit for a minute until it curdles.
- 2
Add in olive oil and stir well.
- 3
In a mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
- 4
Pour the wet mixture into the dry mixture and whisk just until combined. Don’t over-mix!
- 5
Heat a non-stick pan over medium heat. Brush it with oil or melt ¼ teaspoon vegan butter in it.
- 6
To make equal size, round pancakes, lightly oil a ¼ measuring cup, fill it with the pancake mix and pour it in the pan. You can make one or two pancakes at a time depending on the size of your pan.
- 7
Cook until you see bubbles on the surface, about 2 minutes. Flip and cook the other side for about 1 minute. Repeat for the remaining batter.
- 8
Serve with maple syrup and berries.