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Vegan buttermilk pancakes

This basic recipe for vegan buttermilk pancakes is perfect for breakfast or brunch, especially on Sundays – because pancakes are simply the ultimate comfort food. These are completely free of animal products and still perfectly fluffy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Ingredients Method

Ingredients
  

  • 200 g floour
  • 1,5 tsp ground flaxseed
  • 1 tbsp lemon juice you can use vinegar alternatively
  • 25 ml neutrol oil like sunflower seed oil
  • 2 tsp brown sugar
  • 2 tsp baking powder
  • 0,5 tsp baking soda
  • 1 pinch salt
  • 1 tbsp coconut oil

Method
 

  1. Mix ground flaxseed (you can mix them in a blender optionally) with about 50-70ml oatmilk and add a generous amount of lemon juice. Put it aside so it gets thick, this is the egg & buttermilk replacement
  2. Conbine flour, baking powder & soda, sugar and salt. Then slowly add the flaxseed-oatmilk mixture, oatmilk and oil. Don't overwhisk it so you get fluffier pancakes
  3. Cook the pancakes in your desired size in a pan with some coconut oil until the top gets bubbly. Flip and cook the other side for 1-2 more minutes. Serve with toppings of your choice like jam, maple syrup and butter. Enjoy!