Vegan Buttermilk Pancakes

• Vegetarian

• Refrigerated

  • 280 g Almond milk
  • 1 Flax egg

• Baking & Spices

  • 1 tsp Baking powder
  • 280 g Flour
  • 1 pinch Salt
  • 100 g Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 40 g Olive oil

Found on honeyandfigskitchen.com

Description

Ingredients

• 280 grams flour
• 100 grams sugar
• 1 tsp. baking powder
• a pinch of salt
• 1 flax egg
• 1 tbsp. vanilla extract
• 40 grams olive oil
• 280 grams almond milk + 15 grams lemon juice

Directions

• Mix 1 tbsp. flax meal (which is ground flax seeds) with 2 + 1/2 tbsp. of water and let it sit for 5 minutes until it thickens. Mix lemon juice and milk and heat mixture for 1 minute until it curdles. This will replace the buttermilk. Whisk flour, sugar, salt and baking powder in a bowl until combined. Add in olive oil, vanilla, buttermilk and the flax egg and mix until combined. Heat some coconut/olive oil in a pan and when its warm, drop dollops of the batter. Cook until bubbles appear in the surface and then flip them. Keep on cooking until golden. Enjoy warm with your choice of toppings!