Vegan Buttermilk Pancakes


(Makes 6 fluffy pancakes) By Robyne Gray

  • 1 C soy milk or any non-dairy milk plus 1 Tbs vinegar. (Mix these two and let set for 10 minutes to thicken to create the “buttermilk”. Mix this first then measure the other ingred. while you wait the 10 min. If batter is too dry add more soy milk)
  • 1 C. flour
  • 1⁄4 C whole wheat pastry flour
  • 1 Tbs. sugar
  • 1⁄2 tsp salt
  • 2 Tbs. oil
  • 1⁄2 tsp baking soda
  • 2 tsp baking pwd
  • 1 Tbs. flaxseed meal and 3 Tbs. water (egg substitute).

Blend till thick like an egg. I use a Cuisanart Smart Stick hand blender. I use this all the time especially for making egg substitutes. It is great for blending soups and gravies in the pan.

Mix dry ingred. in the bowl. Mix wet ingred. and add to dry. Mix both till moistened. Fry on a hot griddle.