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Writer's pictureEli Chavez

GF & Vegan Fluffy Buttermilk Pancakes!

Updated: Aug 10

After many breakfast flops trialing over a dozen allergen-free pancake recipes from the internet and cookbooks, time eventually came for me to craft my own recipe. It was certainly a tall order and it took many many drafts to perfect, but it's finally done! Here it is; the tried-and-tested, family-approved, super simple secret to fluffy allergen-free Sunday-morning pancakes & waffles!

Yields approximately 6 4" pancakes

Difficulty: Easy

 


 

Related Recipes:

 

Recipe Video:

 

Ingredients:

Wet

  • 1 flax egg (1 tbsp ground flax + 3 tbsps warm water)

  • 1 cup soy milk (soy is recommended, but another plant milk is okay)

  • 1 tsp apple cider vinegar

  • 1 tbsp vegetable oil, plus more for frying


Dry


Optional

  • 1 tsp vanilla extract/powder

  • 1 tsp matcha powder

  • 2 tbsps cocoa powder + 1 additional Tbsp soy milk

  • Chocolate chips (non-dairy)

  • Fruit such as apples or berries

  • Chopped nuts

 

Method:

1. Combine your flax egg in a small dish.


2. In a separate bowl, combine your soy milk with your apple cider vinegar. Let sit for 5-10 minutes. This will be your buttermilk.


3. Sieve all dry ingredients into a medium-sized bowl and combine


4. Carefully combine your flax egg and buttermilk into your dry ingredients using a rubber spatula until it is just combined. A thick batter will be formed, some small flour pockets are okay. Its important not to overwork the batter.


5. Heat enough oil to thinly coat the bottom of a nonstick skillet. Test the temperature of the oil with a drop of better. If it's hot enough, the batter should sizzle. Discard the test-batter.


6. Once the pan is heated, add 1/4 cup of your batter to the center of the skillet. The edges of the pancake will start to bubble and the pancake should be ready to flip 30-60 seconds after this starts. When it's bottom feels crisp and the batter has firmed up a bit on top, flip and let cook for abother 1-2 more minutes. Repeat and serve fresh!


 

I love to serve these pancakes with agave, fresh fruit, and even lemon/lime for squeezing on top! This batter is also perfect to store in your fridge for an easy breakfast! Please comment below or reach me on Instagram @eats.by.eli if you have questions. If you've made this recipe share you thoughts! Best wishes!

— Eats By Eli

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