Buttermilk Pancakes
2021-06-05- Cuisine: American
- Course: Breakfast
- Skill Level: Easy
-
Add to favorites
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
-
Calories
175 -
Carbohydrates
22g -
Fat
7g -
Protein
5g -
Serving Size
1
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.