If you’ve got memories of buttermilk pancakes and syrup, here’s our REAL version using soymilk soured with vinegar in place of buttermilk. Serve with REAL blueberry syrup – surprisingly made only with blueberries! Recipe and photo contributed by Caryn Hartglass, founder of Responsible Eating and Living.
Makes: 8 to 10 pancakes
- 1 cup Brown Rice Flour
- 1 cup Bob’s Red Mill all-purpose gluten-free flour
- 1/4 cup ground flax seeds (see Note)
- 2 tablespoons Ener-G Egg Replacer
- 1 tablespoon baking power
- 3/4 cups water
- 1 1/2 cups nondairy milk
- 3 tablespoons apple cider vinegar
- 2 tablespoons agave or maple syrup
- Vegan butter for oiling the griddle
- REAL blueberry syrup
Mix together flours and baking powder in a large bowl.
In a medium bowl add the vinegar to the nondairy milk.
In a small bowl beat together ground flax seeds with 1/4 cup water.
Add the flax mixture and the agave or maple syrup to the nondairy milk mixture.
In a medium to large bowl using a hand mixer or whisk, whip the Ener-G Egg Replacer with 1/2 cup of water until foamy and forms light peaks.
Pour the liquid mixture into the flour mixture and mix well. Fold in the Ener-G Egg Replacer mixture.
On a lightly greased hot griddle, pour about 1/3 cup batter and smooth into a circle about 5 to 6 inches wide. Use a small ladle and use the back side to gently smooth the batter into the size you like.
After a minute or two, small bubbles will appear and the edges and top surface will start to dry. Flip and cook for another minute. Repeat until all the batter is used. Re-grease the pan with a very small amount of vegan butter before pouring the batter.
Serve immediately with REAL blueberry syrup.
Note: I buy flaxseeds whole, grind them, and keep them in a glass jar in the refrigerator. However, if you don’t have a coffee grinder, you can buy them ground.
- Here are more Vegan Breakfast Recipes.