Growing up pancakes were always something that brought me joy. They were one of the first foods I learned how to make, even if it was the boxed mix, and if my family went out for breakfast you better believe I was ordering a stack of fluffy pancakes.
When I first went vegan I was under the impression that egg replacers were required to make a lot of the dishes I grew up loving, but it turns out that simply isn't the case! You can save a lot of money by just using an easy mix of baking soda and vinegar, which everyone knows creates a chemical reaction, so this yields super fluffy baked goods. Enough about me and 1st grade science, let's get into the recipe!
*Makes 4 Pancakes*
1 Cup AP Flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
1 Cup plant milk, coconut or soy works best for this recipe
1 Tbsp white vinegar, or ACV
1 Tbsp neutral oil
1 tsp vanilla extract
1. In a small bowl stir together the milk and vinegar to make "buttermilk". Set aside while you get the other ingredients together.
2. In a medium bowl whisk together the dry ingredients.
3. Whisk oil and vanilla into the buttermilk mixture.
4. Gently whisk wet ingredients into dry. Be careful not to over mix! Small lumps are totally fine, and actually help make the pancakes soft and fluffy.
5. Cook 1/2 cup of batter on a cast iron griddle or non stick pan over medium-low heat. Each side should cook for about two minutes. If your pancakes are browning too quickly, turn heat down. Remember, every stove is different.
6. Serve while hot with your favorite toppings!
10oz frozen berries
1/2 cup sugar (or to taste)
1 TBSP water + 1 tsp corn starch
1. Heat a small sauce pan over medium high heat.
2. Add berries to hot pan. Allow to thaw and begin to bubble.
3. Stir in sugar and bring back to a boil.
4. Quickly whisk in cornstarch slurry and continue to stir until combined.
5. Reduce heat to low and allow to thicken for about 5 minutes.
6. Remove from heat and set aside until ready to eat.