Name: Vegan Pancakes
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 9 servings
Ingredients: 0.5 cup vegan sour cream (at room temperature for 30 min (see Note 1)); 1.5 tbsp lemon juice (or apple cider vinegar); 1.75 cups soy milk (see note 2); 2 cups all-purpose flour (see note 3); 2 tbsp baking powder; 0.5 tsp fine sea salt; 2 tbsp organic cane sugar; 1 tsp pure vanilla extract; 3 tbsp vegan butter (melted (or refined coconut oil)); null null refined coconut oil (avocado oil, or other high-heat oil); null null vegan butter; null null maple syrup

Instructions

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1

Add the lemon juice (1.5 tbsp) to a medium bowl. Pour the soy milk (1.75 cups) on top and stir to curdle. This makes the "buttermilk".
2

In a large bowl, whisk together the all-purpose flour (2 cups), baking powder (2 tbsp), fine sea salt (0.5 tsp), and organic cane sugar (2 tbsp).
3

To the buttermilk, add the vegan sour cream (0.5 cup) and pure vanilla extract (1 tsp). Use an electric mixer on low speed until mostly smooth.
4

Melt the vegan butter (3 tbsp) in a small saucepan. Drizzle it into the wet ingredients and mix until combined.
5

Pour the wet ingredients over the flour mix. Fold with a wooden spoon until just combined (lumps are fine). Rest the batter for 5 minutes. Do not stir after resting to keep the air bubbles.
6

Preheat a nonstick frying pan over medium heat for several minutes. Add refined coconut oil (1 tsp) and heat for about 30 seconds. Test with a water droplet: if it sizzles, the pan is ready.
7

Ladle a heaping 0.33 cup pancake batter into the pan. After 20-30 seconds, swirl the oil around the edges. Cook for 2 to 2.5 minutes until edges dry out and bottoms are golden. Flip carefully. Cook on the second side for another 2 to 2.5 minutes, swirling oil again. Flip only once for best results.
8

Repeat with remaining batter, adding refined coconut oil (1 tsp) per pancake. Reduce heat as needed to prevent burning.
9

Keep cooked pancakes warm on a wire rack-fitted sheet pan in a 200ºF/95ºC oven. Serve warm with [maple syrup] and a pat of [vegan butter], if desired. Store leftover batter in an airtight container in the fridge for 5-6 days.