Vegan Buttermilk Pancakes
Over a year ago
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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
Accompaniment
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Description
These dairy-free, egg-free pancakes are perfect with maple syrup.
Method
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1
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, ¼ 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 .
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.