Vegan Cornmeal Buttermilk Pancakes
These super light and fluffy vegan cornmeal buttermilk pancakes are served with fresh blueberries and sweet maple syrup. A simple, classic recipe with minimal ingredients for maximum flavor, perfect for a delicious breakfast or brunch.
Instructions
- 1
Combine the plant milk (380 ml), lemon juice (1.5 tbsp), and vanilla extract (2 tsp) to make vegan buttermilk. Whisk lightly and set aside; curdling is normal.
- 2
In a medium bowl, whisk together the self raising flour (200 g), cornmeal (110 g), baking powder (1 tsp), caster sugar (3 tbsp), and [pinch sea salt].
- 3
Add the buttermilk mixture to the dry ingredients and mix until just combined and smooth.
- 4
Lightly grease a large frying pan or griddle with vegan butter (1 tbsp) (or [vegetable oil]). Heat over medium-low heat.
- 5
If not serving immediately, preheat oven to 80C/175F and line a baking tray with parchment paper.
- 6
Test a small amount of [pancake batter] in the pan. Bubbles should appear on the surface within 30-40 seconds. Once bubbles pop, flip the pancake until golden brown. Repeat with the remaining batter, making 3-5 inch pancakes. Keep cooked pancakes warm in the preheated oven if needed.
- 7
Stack pancakes and top with vegan butter (2 tbsp), blueberries (200 g), and a drizzle of [maple syrup]. Serve immediately.
Nutrition Facts
Per portion