Vegan Buttermilk Pancakes Recipe at MyDish

Vegan Buttermilk Pancakes

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. In a medium-sized mixing bowl, sift together the flours, baking powder and salt. In another small mixing bowl, whisk together the almond milk, vanilla soy yogurt and sugar until combined. Add the wet ingredients to the dry, mixing until just combined.

  • 2. Heat a small amount of oil in a heavy-bottomed skillet over medium-high heat. Add the batter, ΒΌ cup at a time, to the hot skillet and cook until bubbles form on the surface of the pancake. Using a spatula, flip the pancake and cook for 1-2 minutes more, or until both sides are golden brown .

    • Comments Add your comment

    • This recipe beats the Vegan one I've been using for years! I used ORGANIC SPELT FLOUR and ORGANIC PLAIN WHITE, LIGHT MUSCOVADO SUGAR, SOYA YOGURT and SOYA MILK. I did add a tablespoon of OIL (a mix of OLIVE OIL and VEGETABLE OIL) and left batter in the fridge for half an hour before using. The thick creamy mix produced lovely risen 'Scotch' ('Buttermilk'?) pancakes and thinned down with SOYA MILK made good crepes that were easy to flip over. Good flavour and light texture.

      by ariya on Thu Feb 11 2010   reply to this comment

    Ingredients

    • 2/3 cup all-purpose flour
    • 2/3 cup whole wheat pastry flour
    • 2 tsp. baking powder
    • pinch of salt
    • 1 cup unsweetened almond milk or soymilk
    • 1/3 cup vanilla soy yogurt
    • 1 tbsp. sugar
    • for cooking oil

    By Views 1690  Added Thu Jan 29 2009


    These dairy-free, egg-free pancakes are perfect with maple syrup.

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