Hi, my name is Consuelo and I’m addicted to pancakes.
Plain ones, chocolaty versions, oat-cakes, healthy versions, not-so-healthy ones… you name them. If they’re round, delicious and cooked in a pan, you bet I’m gonna eat them.
Oh, just kidding. I couldn’t care less if they’re round or not. It’s not as if I’m saying no to those rustic-looking (read: ugly), but equally delicious ones.
I WANT ‘EM ALL.
It probably doesn’t come as a surprise that I’m using all my authority as an adult who lives on her own to have pancakes for all breakfast, lunch and dinner without a screaming mum telling me that I cannot live on pancakes because “””apparently””” they’re not that much of a balanced meal.
Haters gonna hate, I’ll just shake it off (oh oh) and make another batch of pancakes.
You see, my friends, as big as the amount of pancakes I go through a week is, it’s taken me quite a long time to come up with a recipe for fluffy vegan buttermilk pancakes which doesn’t suck.
And let me tell you that it has been no easy task. During this excruciating journey in search of the perfect recipe, I’ve encountered all kinds of sorrows… flat, hard, stiff, tasteless pancakes… These eyes, they’ve seen it all. This girl, she’s been forced to eat them all by herself since she’s still the same adult living on her own.
But after all the suffering, I’m happy to announce that it’s finally here.
Can I have a drumroll?
The perfect recipe for vegan buttermilk pancakes!!!!!!!!!!!
Fluffy without the eggs, soft without the actual buttermilk, and just as delicious as you remember them! Plus they’re a lot healthier than your usual recipe, which totally means that you should be having pancakes every morning this week.
Not that I know something about that…
- 280 grams flour
- 100 grams sugar
- 1 tsp. baking powder
- a pinch of salt
- 1 flax egg
- 1 tbsp. vanilla extract
- 40 grams olive oil
- 280 grams almond milk + 15 grams lemon juice
- Mix 1 tbsp. flax meal (which is ground flax seeds) with 2 + 1/2 tbsp. of water and let it sit for 5 minutes until it thickens.
- Mix lemon juice and milk and heat mixture for 1 minute until it curdles. This will replace the buttermilk.
- Whisk flour, sugar, salt and baking powder in a bowl until combined.
- Add in olive oil, vanilla, "buttermilk" and the flax egg and mix until combined.
- Heat some coconut/olive oil in a pan and when it's warm, drop dollops of the batter.
- Cook until bubbles appear in the surface and then flip them.
- Keep on cooking until golden.
- Enjoy warm with your choice of toppings!
- Flax egg recipe is by Minimalist Baker
- I used all purpose flour since it makes the fluffiest pancakes.
Have a beautiful week everyone!