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Buttermilk Pancakes

2021-06-05
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m
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Nutritional Info

This information is per serving.

  • Calories

    175
  • Carbohydrates

    22g
  • Fat

    7g
  • Protein

    5g
  • Serving Size

    1
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Ingredients

  • 2 Cups Plain Unsweetened Soymilk
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Agave Nectar
  • 1 Cup All-Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 - 2 Tablespoons Vegan Buttery Spread
  • Fresh Fruit or Maple Syrup

Method

Step 1

Combine soymilk and lemon juice in a large measuring cup or medium bowl. Set aside 5 minutes. Stir in oil and agave.

Step 2

Whisk all-purpose flour, whole wheat flour, baking soda, baking powder, and salt in a large bowl. Whisk in soymilk mixture until fairly smooth.

Step 3

Heat large nonstick skillet or griddle over medium-high heat. Brush lightly with melted spread. Pour batter into skillet in 4-inch circles. Cook 3 to 5 minutes or until edges of pancakes become dull and bubbles form on tops. Flip pancake; cook 1 to 2 minutes or until browned. Keep warm.

Step 4

Serve with fruit and/or maple syrup.

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