These pancakes are what dreams are made of. I found the recipe on Just The Food. And I fell instantly in love. You see my Dad makes the greatest vegan/allergy friendly pancakes out there. The only problem? Try and get him to tell you the recipe. It’s a handful of this, a dash of that . . . not very helpful. So I have searched far and wide for a pancake recipe that emulates his. I have made many ok and even good vegan pancakes, I’ve even blogged about them (coconut pancakes here and a basic pancake recipe here). But these are hands down the greatest.
I decided to go all out and do half blueberry and half chocolate chip. A little bit of sweet and a little bit of “healthy”. I always feel that putting fruit into something automatically puts into the category of healthy. This is definitely not accurate but it makes me feel good. In sad winter there is no fresh blueberries from the farmer’s market so I buy big bags of frozen wild blueberries. I throw them into whatever I’m having for breakfast, oatmeal, pancakes, waffles, french toast! I throw on some blueberries and feel like I’m doing something good for my body.
The chocolate chips . . . well those are just delicious. I only had chocolate chunks on hand so I chopped them up into chip size. These pancakes don’t need anything in them to be delicious, but let’s live dangerously and fill our pancakes up with delicious extras.
The real key to these vegan pancakes is the vegan buttermilk. Vegan buttermilk is seriously amazing for making incredible baked goods. It’s also very simple to make. You just combine soy milk or canned coconut milk (it really needs to be a heavier non-dairy milk and full fat) with a few tbl of lemon or apple cider vinegar and let it sit and curdle. Bam. You’ve got some dairy free buttermilk. Another key to the crazy deliciousness of these pancakes? Melted vegan margarine. Yup. You melt down some vegan margarine and then add it to the batter at the very end. Oh boy, are you even ready for this?
I always use margarine in the pan when I’m making pancakes. You can definitely use the vegetable oil of your choice I just find I have better luck getting even, golden pancakes with margarine.
When it’s all said and done you’ll have some incredible pancakes waiting for a dollop of pure maple syrup. Honestly, writing about them is making me want to make them again. That’s how good they are. Just truly delicious! If you don’t want to click over to Just The Food, I’ve included the recipe below!
Vegan Buttermilk Pancakes
- 1 1/2 cups soy milk
- 3 tbl lemon juice
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbl sugar
- 1 tsp pure vanilla extract
- 1 tbl egg replacer
- 1/4 cup warm water
- 3 tbl vegan margarine melted (plus more for the pan)
- Whatever you want to put in them, blueberries, chocolate chips, raspberries etc!
In a medium bowl combine the soy milk and lemon juice, set aside to curdle
In a large bowl combine the flour, baking powder, baking soda and sugar
In a small bowl combine the egg replacer and warm water, add the egg replacer mixture and vanilla to the buttermilk
Add the wet ingredients to the dry and pour in the melted margarine, mix to combine.
Heat a frying pan and put in a tsp of margarine, use 1/4 cup to scoop the batter onto the hot pan, add the blueberries (or whatever you’re using) to the pancake once it’s in the skillet. Lower the heat to medium and when bubbles appear flip the pancake over.
Serve with maple syrup!