Breakfast · American
Fluffy vegan pancakes
No eggs, no dairy, still tall and fluffy - the trick is letting the batter rest.
Method
- 1
Stir lemon juice into the plant milk and leave 5 minutes to curdle - this is your buttermilk.
- 2
Whisk the dry ingredients in a bowl.
- 3
Add the milk, oil and vanilla and mix until just combined. Lumps are fine; overmixing makes them tough.
- 4
Rest the batter 10 minutes while the pan heats on medium-low.
- 5
Cook a ladle at a time until bubbles form and pop on top, flip and cook 1-2 minutes more. Serve with syrup and fruit.
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