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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 ButtermilkIngredients
1 cup flour
1 tbsp. baking powder
½ tsp. salt
1 cup almond milk (or any other dairy-free milk)
2 tbsp. coconut oil
Vegetable or coconut oil for frying
Instructions
In a mixing bowl stir together flour, baking powder, and salt.
Slowly add in dairy-free milk and coconut oil until completely mixed and smooth.
In a large skillet over medium-low heat add vegetable or coconut oil for frying.
Measure out batter using a ¼ cup, pour batter into the pan and cook 2-3 minutes before flipping.
Flip the pancake once you see bubbles start forming. Cook 2-3 minutes or until golden brown.
Repeat using all of the batter.
Add maple syrup, fresh fruit, and serve!
Pumpkin Chocolate Chip PancakesIngredients
1 cup flour
½ tablespoon baking soda
½ tablespoon baking powder
1 teaspoon cinnamon
1 tablespoon of sugar
½ banana, mashed
½ cup pumpkin
1 tablespoon cinnamon applesauce
1 cup non-dairy milk
3 tablespoons dark chocolate chips
Instructions
Mix together flour, baking soda, baking powder, cinnamon, and sugar.
In a separate bowl, mix the mashed banana, pumpkin, applesauce, and milk together.
Combine the wet and dry ingredients, gently fold together until mixed completely.
Stir in chocolate chips.
Bring a large pan to medium heat, add coconut oil cooking spray for a nonstick surface.
Pour batter into the pan ¼ cup at a time.
Cook 3-5 minutes on each side, until golden brown.
Serve with your choice of syrup, fresh fruit, or extra chocolate chips.
Lemon Poppyseed PancakesIngredients
1 cup flour
1 whole lemon peel, zested
½ lemon, juiced
4 tablespoons non dairy milk
1 banana, mashed
1 tablespoon poppy seeds
1 teaspoon sugar or agave syrup
Instructions
Combine flour, lemon zest, and poppy seeds in a bowl.
Gradually add in lemon juice, banana, milk, and sugar or syrup.
Mix together all ingredients until you reach a thick consistency.
Bring a pan to medium heat, add coconut oil spray for a nonstick surface.
Add batter to pan ¼ cup at a time.
Cook 3 minutes, until golden brown.
Serve!
Cinnamon Roll PancakesIngredients
4 tablespoons vegan butter, room temperature
¼ cup brown sugar
1 tablespoon cinnamon
1.5 cups powdered sugar
4 tablespoons coconut oil, melted
1 cup and 2 tablespoons coconut milk
½ teaspoon vanilla extract
1 cup flour
1 tbsp. baking powder
½ tsp. Salt
Instructions
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.
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.
To make pancake batter, combine flour, baking powder, salt, remaining coconut milk, and remaining coconut oil.
Bring a large pan to medium heat.
Add ¼ cup of pancake batter. Just as it starts to bubble at the sides, swirl in cinnamon filing.
Flip pancake and allow it to cook until golden brown.
Repeat with the remaining pancake batter and cinnamon filling.
Drizzle icing over top and serve!