Photo: Pancakes with fresh fruit and syrup on top

Plant-Based Buttermilk Pancakes

These pancakes were made for a lazy Sunday morning. Just add your favorite book and a cup of coffee for the perfect brunch vibes! Recipe can be made gluten free by using 1-to-1 all-purpose gluten free flour mix.

Recipe Categories:

Breakfast Vegan

Updated: Mon, 07/27/2020 - 8:16am

Gluten Free Plant Based Pancakes | Live Hawaii Cooking Class | Plant-Based

Ingredients

Pancakes

  • 2 cups flour of choice 
    • For a Gluten-Free option, use a 1:1 All-Purpose Gluten Free Flour Mix like Bob's Red Mill
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons coconut sugar
  • Pinch of sea salt
  • 2 tablespoons plant-based butter
  • 1/4 cup applesauce
  • Maple syrup
  • Optional: Fruit for garnish

Buttermilk

  • 2 cups plant milk
  • 1-2 teaspoons apple cider vinegar

Instructions

  1. Mix dry ingredients in a bowl (flour, baking soda, baking powder, coconut sugar, salt) and set aside.
  2. Mix apple cider vinegar with plant milk. Set aside to curdle.
  3. Warm up butter and applesauce in a pan over low heat, or in a microwave. Set aside.
  4. Gently fold wet ingredients into dry ingredients. Do not over mix! If the mixture is too thick, add more plant milk to thin it out.
  5. Lightly grease a pan and heat to medium. Scoop pancake batter and place onto with a measuring cup for consistency. Pancakes will be ready to flip once bubbles form and pop on the surface. Cook until golden brown and serve in a stack covered in maple syrup!