Jessica
These vegan, gluten free buttermilk pancakes are soft and fluffy and make a perfect breakfast. Eat them fresh or freeze them and reheat in the toaster. For the best breakfast serve with my crispy tofu bacon.
A note on some of the ingredients:
Gluten free flour: I always use Bob’s Red Mill 1:1 gluten free flour (blue bag) for baking. I also recommend weighing the flour to get the best measurement. If you don’t have a scale you can use measuring cups by ensuring you “fluff” the flour with a fork, scoop it into the measuring cup and then level it off. If you pack the flour too tightly during measurement, the batter will turn out too thick.
Non dairy buttermilk: For this recipe I use unsweetened almond milk however any unsweetened non dairy milk would work. By adding the apple cider vinegar to the non dairy milk and letting it sit for a few minutes the milk turns into buttermilk. This helps to make the pancakes light and fluffy. If you don’t have apple cider vinegar regular white vinegar or lemon juice would work as well.
How the pancakes are made
It is always best to preheat the skillet, frying pan or griddle to medium low heat. When the pan is not hot enough is when the first pancakes will not turn out well. If using a non stick pan I don’t find the need to oil the pan however this is personal preference. If you prefer your pancakes to have a crispier edge feel free to lightly spray the pan with oil before adding the batter.
In a large measuring cup or a small bowl, add the non dairy milk and the apple cider vinegar. Let the milk sit while you measure out the dry ingredients, this will turn it into buttermilk.
Weigh or measure the flour blend into a large bowl. Add the sugar, baking powder and salt. Mix the dry ingredients together until everything incorporates.
To the buttermilk add the oil and vanilla extract. Give it a quick stir and then pour it into the dry ingredients. Mix the wet and dry ingredients together with a fork until no dry patches remain. Be careful not to over mix. The batter will be thick.
Into the pan add approximately a 1/4 cup of batter. The batter will be thick and can be lightly flattened down into shape. Let the batter cook for 2 to 3 minutes. Flip the pancake when the edges become dull and cook the other side for another 2 to 3 minutes. You can carefully touch the middle of the pancake to see if it is ready. The pancake should be a little firm.
Serve the pancakes immediately or let cool on a wire rack. The pancakes can be refrigerated for up to 3 days or frozen in an air tight container for up to 3 months. To reheat simply put them in the toaster on medium.
Enjoy!
Buttermilk Pancakes, Gluten free and Vegan
Soft and fluffy buttermilk pancakes that make a perfect breakfast. They can also be made ahead of time and reheated in a toaster for a quick breakfast.
13
servings5
minutes15
minutes136
kcal20
minutesKeep the screen of your device on
Ingredients
1 2/3 cups gluten free flour blend (265g) (I use Bob’s Red Mill 1:1 gluten free flour blend)
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 cup unsweetened non dairy milk
1 tbsp apple cider vinegar
1/4 cup neutral flavoured oil
1 tsp vanilla extract
Directions
- Preheat a large non stick skillet over medium low heat.
- In a large measuring cup or small bowl add the non dairy milk and apple cider vinegar. Let stand for a few minutes, this makes vegan buttermilk.
- In a large bowl add the flour, sugar, baking powder and salt and mix together.
- To the vegan buttermilk add the vanilla extract and oil and stir.
- Add the wet ingredients to the dry and mix together with a fork until there are no dry patches left.
- To the preheated skillet add the batter, approximately a 1/4 cup per pancake, and flatten the batter slightly. Let the pancake cook for 2 to 3 minutes, until the edges of the pancake become dull. Flip the pancake and cook for another 2 to 3 minutes. Let cool on a wire rack or keep the pancakes warm on a baking sheet in a low oven.
Notes
- Nutritional information is a rough estimate.
- I always recommend weighing the flour blend for accurate results. If using measuring cups scoop the flour into the measuring cup and level off with the back of a butter knife.
- To make the pancakes a little thinner, add an extra 1/4 cup of non dairy milk.
- The recipe makes approximately 13 pancakes. The nutritional information is per pancake.
Nutrition Facts
- Total number of serves: 13
- Calories: 136kcal
- Carbohydrates: 20.5g
- Protein: 1.9g
- Fat: 4.9g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 1.1g
- Monounsaturated Fat: 2.8g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 217.5mg
- Potassium: 5mg
- Fiber: 2.5g
- Sugar: 5.2g
