Recipe: eggfree, dairyfree, vegan buttermilk pancakes

by amanda
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 After Corey’s allergies to egg, milk and peanuts I have given up on ever buying commercial pancake mixes in Singapore. I needed vegan buttermilk pancake mixes which are so far non-existent in our speciality shops.

Ever since eggs and milk became contraband items in our house I thought I would never be making buttermilk pancakes ever again.

BOY, I WAS WRONG!

Only wished I had learnt this earlier. But hey, as with all the different challenges I have conquered since Corey’s diagnosis, once I found a good solution, everything has slowly fallen into place.

EASY PEASY LEMON SQUEEZY VEGAN BUTTERMILK!!

Contrary to its name, buttermilk can be made from vegan ingredients that have absolutely NO butter and No cow’s milk. I feel silly not having realized this crucial fact after 2 years of a no egg, no dairy, no nuts home.

Just goes to show how much we can learn if we just stopped and paid attention to the small details (So keep learning people 🙂

Anyway, the only thing you need to remember about vegan buttermilk is

EASY PEASY LEMON SQUEEZY!

Because literally, the way to make buttermilk is to add lemon juice (or vinegar) to non-dairy milk of choice, let it stand for 5 minutes to allow the bubbling reaction to happen. 

THAT’S ALL!

You can thank me by whipping up a batch of fluffy pancakes and tag #projectsimplicitysg along with smiley faces enjoying pancake Sundays again!

Just look at the BUBBLING GOODNESS on these puppies?!!! Makes me wanna make a batch right now even though Sunday was yesterday.

vegan buttermilk creating bubble magic on buttermilk pancakes

vegan buttermilk creating bubble magic on buttermilk pancakes

I used apple cider vinegar and organic unsweetened Soy milk. You can use any vegan milk and any acid alternative. Just remember the proportion is 1 tablespoon of acid to 1 cup of vegan milk. You can reduce the amount in proportion to how much liquid you need. 

Look at the golden brown goodness.. aren’t they just calling GET IN MY BELLY!!

 

golden brown vegan buttermilk pancakes get in my belly

golden brown vegan buttermilk pancakes get in my belly

 

stack of vegan buttermilk pancake goodness

stack of vegan buttermilk pancake goodness

Recipe: eggfree, dairyfree, vegan buttermilk pancakes

eggfree, dairyfree, nutfree, peanutfree buttermilk pancakes

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

2 cups all-purpose flour
1 cup unsweetened vegan non-dairy milk (i used organic unsweetened soy milk)
1 tablespoon of lemon (white vinegar also works. I used Braggs organic apple cider vinegar because that's all I had at home and it worked)
1/2 cup caster sugar (you can start by adding 1/4 cup and gradually add more to the batter for taste to reduce sugar amount)

Instructions

Prep for vegan buttermilk: mix 1 tablespoon of lemon or vinegar to 1 cup of vegan milk. Let it stand for 5 minutes. Meantime, mix your sugar and flour. Then add your vegan milk mixture to dry ingredients and you are ready to make some fluffy pancakes!

Cook over a medium fire till golden brown on each side. Add syrup and jam or fruit for some colour or just eat them on their own!

I did not try adding any fruit to the batter as I wanted to test out the buttermilk rise. My next batch I'll probably add some bananas and blueberries.

 

Notes

The batter should have a ribbon-like consistency. It should be able to fold over itself when poured. Make a small pancake to test out whether you like the rise and to judge if batter should be thicker or thinner so you adjust with more milk or more flour accordingly. These pancakes do have a denser consistency than those made with eggs. However its damn close to the real McCoy.

 

  

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