These dairy-free buttermilk pancakes replace the butter and the buttermilk of this brunch classic with almond meal and soymilk. For quick and hearty breakfast solutions, prepare the dry mix in advance and store in an airtight container; pancakes cook quickly and are great for hurried mornings.
These pancakes are also really easy to make vegan. For a vegan variation, simply replace the egg with 1/4 cup Egg Replacer combined with 1/3 cup hot water. If you don't want to lose the richness added by the egg, add an additional 1 t. oil or tahini to the batter along with the Egg Replacer.
Serves 4
Prep Time: 10 minutes
Cook Time: 4 minutes
Ingredients:
- 1½ cups soymilk
- 1 ½ T. apple cider vinegar
- 1 cups all-purpose flour
- 1/2 cups wheat flour
- 2 T. almond meal
- 1 ½ t. baking powder
- ½ t . baking soda
- ¼ t. salt
- ¼ cup maple syrup
- 1 large egg or Egg Replacer (see head note)
Preparation:
1. In a small bowl or pitcher, combine the soymilk and the vinegar. Set aside.
2. In a medium-sized bowl, sift together the dry ingredients. Set aside.
3. In a small bowl, whisk together the maple syrup and egg until combined. Add to the soymilk mixture, mixing well.
4. Combine the wet and dry ingredients, mixing until batter is just combined and slightly lumpy. (Over-mixing will prevent your pancakes from rising correctly.)
5. Heat a small amount of oil in a heavy bottomed skillet or griddle over medium heat. 1/4 cup at a time, add the batter to the heated skillet, flipping with a heatproof spatula when bubbles begin to appear on the surface. Serve with maple syrup and sliced almonds.
