Light and Fluffy Vegan Buttermilk Pancakes

We used sweetened condensed milk instead of syrup-that part was not vegan!

Vegan? Buttermilk you say? It’s possible.

Buttermilk is created from the milk mixing with an acid, in this case it’s vinegar. It curdles and gets tangy, just like buttermilk. Trust me. And they taste pretty good too.

Ingredients:

– 2 cups flour (AP or quinoa/gulten free flour)

– 1 cup soy milk (or hemp, rice, ect.)

– 2 tablespoons of baking powder.

– a pinch of salt

– 2 tablespoons white or apple cider vinegar

– 2 tablespoons of brown sugar

– 2 tablespoons veg oil

Buttermilk Batter

What to do:

Mix the wet & dry ingredients separately. Then combine together careful not to over beat the batter.

Heat your skillet with the veg oil. Fry until crispy around the edges.

 

Additional Ideas:

Add sliced apples for an extra treat. Pour the pancake mix into the pan. Add your sliced apples in a fan/circular shape.

Or, add sliced bananas as well. Any kind of fruit you have handy that you’d like to add on top-blueberries, strawberries, ect.

Maple syrup is hard to come by here in Cusco but I splurged on some and am currently smothering said pancakes in it.

First one off the griddle

 

How do you like your pancakes? Plain? With fruit?