Brianna's Blueberry Buttermilk Pancakes

I know, I know--you thought you'd have to give up things like buttermilk to be a vegan, but fear not! There's a clever and easy way around it. By combining soy milk (or another non-dairy milk of your choice) with fresh lemon juice or vinegar and letting it curdle, the milk takes on a flavor and consistency very similar to buttermilk. I use this little secret to my advantage in this yummy breakfast recipe! Feel free to substitute other fruits for the blueberries for a yummy twist (strawberries and peaches are both great choices). The flaxseed and optional whole-wheat flour also make this recipe a fairly health-conscious breakfast treat.

What you'll need:

• 3  cups soy milk
• 3 Tbsp. fresh lemon juice or apple cider vinegar
• 2  cups all-purpose flour  ( or 1 cup white flour, 1 cup whole-wheat flour if desired)
• 2  teaspoons baking powder 
• 1  teaspoon baking soda 
• 1/2  teaspoon salt 
• ½ tsp. cinnamon
• 3  tablespoons sugar 
• 2  tbsp. ground flaxseed
• 6 Tbsp. water 
• 1 tsp vanilla extract
• 2 cups fresh or frozen blueberries 
• 4  tablespoons unsalted vegan margarine (I like Earth Balance for this), melted, plus 1/2 teaspoon for griddle 

 

First, whisk together the soy milk and lemon juice or vinegar. Let sit and curdle for 10 minutes.

Then, whisk together the ground flaxseed and water until frothy. Set aside.

In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Make a well in the center of the dry mix and add soy milk mixture, flaxseed mixture, and 4 tablespoons melted margarine. Stir thoroughly to combine (it's ok if the batter has a few small lumps). 

 

Heat a large frying pan (or two, depending on how fast you'd like to cook your pancakes) over medium heat. Test the pan's heat by sprinkling a few drops of water on it; if the water bounces and spatters off the pan, it's hot enough. Thoroughly coat the bottom of the pan with margarine.

 

Pour enough batter into pan to nearly coat the bottom of the pan.

When the little bubbles on your pancakes start to burst, and the edges look slightly crisp, they are ready to flip. 

  Flip pancakes and cook for about one minute longer. Serve warm with maple syrup.