Vegan Buttermilk Pancakes

Tested four times, these vegan buttermilk pancakes are bound to turn out perfectly for you. They're thick and fluffy and just perfect with a drizzle of homemade strawberry sauce.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Ingredients

Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup vegan buttermilk
1 flax egg
1 tablespoon coconut oil, for cooking

Strawberry Sauce

1 cup fresh or frozen strawberries
¼ cup granulated sugar
1 tablespoon cornstarch

Instructions

Pancakes

Prepare flax egg and vegan buttermilk ahead.
To a large mixing bowl, add flour, sugar, baking powder and baking soda. In a smaller bowl, mix flax egg and buttermilk.
Pour wet ingredients into dry ingredients and whisk until no lumps remain.
Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little coconut oil.
Once hot, spoon ¼ - ⅓ cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes).
Carefully flip pancakes and cook until browned on the underside, approximately 1 minute more.
Transfer cooked pancakes to a baking sheet or plate (don’t stack pancakes on top of one another) and keep warm in a 200°F (94°C) oven. Continue cooking until all batter is used up - about 4-5 pancakes.

Strawberry Sauce

Place 1 cup of frozen or fresh strawberries and sugar into a pan and cover with approximately ½ cup of water.
Bring the mixture to a boil, and let it simmer on low heat for about 5 minutes. Remove from heat. Pass the mixture through a fine sieve for an extra smooth finish.
In a small bowl, mix the cornstarch and 2-3 tablespoons of water until a smooth paste form. Pour the paste into the pan with the strawberry sauce. Place the pan back on the stove, bring to a boil, reduce the heat to low and let the sauce simmer until thick, for about 5 to 10 minutes.

Nutrition