Fluffy, buttermilk pancakes are a class breakfast-favorite. Drizzled with warm syrup or stuffed with milk chocolate chips makes for a perfect breakfast. With some clever substitutes for milk, butter and eggs, vegans can also enjoy delicious, fluffy pancakes.
Story by Alex Alberty
Illustration by Vanessa Astronoto
The Classic Buttermilk
Ingredients
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1 cup flour
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1 tbsp. baking powder
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½ tsp. salt
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1 cup almond milk (or any other dairy-free milk)
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2 tbsp. coconut oil
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Vegetable or coconut oil for frying
Instructions
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In a mixing bowl stir together flour, baking powder, and salt.
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Slowly add in dairy-free milk and coconut oil until completely mixed and smooth.
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In a large skillet over medium-low heat add vegetable or coconut oil for frying.
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Measure out batter using a ¼ cup, pour batter into the pan and cook 2-3 minutes before flipping.
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Flip the pancake once you see bubbles start forming. Cook 2-3 minutes or until golden brown.
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Repeat using all of the batter.
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Add maple syrup, fresh fruit, and serve!
Pumpkin Chocolate Chip Pancakes
Ingredients
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1 cup flour
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½ tablespoon baking soda
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½ tablespoon baking powder
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1 teaspoon cinnamon
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1 tablespoon of sugar
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½ banana, mashed
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½ cup pumpkin
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1 tablespoon cinnamon applesauce
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1 cup non-dairy milk
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3 tablespoons dark chocolate chips
Instructions
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Mix together flour, baking soda, baking powder, cinnamon, and sugar.
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In a separate bowl, mix the mashed banana, pumpkin, applesauce, and milk together.
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Combine the wet and dry ingredients, gently fold together until mixed completely.
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Stir in chocolate chips.
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Bring a large pan to medium heat, add coconut oil cooking spray for a nonstick surface.
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Pour batter into the pan ¼ cup at a time.
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Cook 3-5 minutes on each side, until golden brown.
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Serve with your choice of syrup, fresh fruit, or extra chocolate chips.
Lemon Poppyseed Pancakes
Ingredients
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1 cup flour
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1 whole lemon peel, zested
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½ lemon, juiced
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4 tablespoons non dairy milk
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1 banana, mashed
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1 tablespoon poppy seeds
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1 teaspoon sugar or agave syrup
Instructions
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Combine flour, lemon zest, and poppy seeds in a bowl.
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Gradually add in lemon juice, banana, milk, and sugar or syrup.
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Mix together all ingredients until you reach a thick consistency.
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Bring a pan to medium heat, add coconut oil spray for a nonstick surface.
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Add batter to pan ¼ cup at a time.
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Cook 3 minutes, until golden brown.
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Serve!
Cinnamon Roll Pancakes
Ingredients
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4 tablespoons vegan butter, room temperature
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¼ cup brown sugar
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1 tablespoon cinnamon
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1.5 cups powdered sugar
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4 tablespoons coconut oil, melted
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1 cup and 2 tablespoons coconut milk
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½ teaspoon vanilla extract
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1 cup flour
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1 tbsp. baking powder
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½ tsp. Salt
Instructions
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To make the cinnamon filling, combine butter, brown sugar, cinnamon into a plastic bag and squeeze together until mixed. Cut a small hole in the corner of the bag.
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To make the icing, mix powdered sugar, 2 tablespoons of coconut oil, 2 tablespoons of coconut milk, and vanilla extract in a bowl, stir until very smooth (you may need to add more milk here.
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To make pancake batter, combine flour, baking powder, salt, remaining coconut milk, and remaining coconut oil.
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Bring a large pan to medium heat.
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Add ¼ cup of pancake batter. Just as it starts to bubble at the sides, swirl in cinnamon filing.
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Flip pancake and allow it to cook until golden brown.
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Repeat with the remaining pancake batter and cinnamon filling.
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Drizzle icing over top and serve!