Vegan Buttermilk Pancakes
The most fluffy and soft vegan buttermilk pancakes exist! With caramelized apple cinnamon topping!
Equipment
- Nonstick pan
- Spatula
- Mixing bowl
- Whisk
- Measuring cups
Ingredients
Vegan Buttermilk Pancakes
Dry
- 1 Cup All-purpose flour
- 1 Tbsp. Baking Powder
- ½ Tsp Sea salt
Wet
- 250 gr Vegan yogurt
- ½ Cup Plant milk
- 2 tsp Vanilla paste/extract
- 2 Tbsp. Vinegar
- 2 Tbsp. Melted vegan butter
- 2 Tbsp. Maple Syrup
Caramelized Apple Topping
- 1-2 Granny Smit apples Pealed and 1 inch cubed
- 1 Tbsp. Vegan butter or coconut oil
- 1 tsp Cinnamon
- 2 Tbsp. Maple Syrup
- 1 tsp Vanilla paste/extract
- 2 Tbsp. Fresh lemon juice
Instructions
Vegan Buttermilk Pancakes
- Mix the dry ingredients in a bowl, and the wet ingredients in a second bowl.
- Pour the wet into the dry and mix well with a whisk until you get a particularly thick batter.
- Heat a non-stick pan, and spread a little vegan butter or coconut oil with absorbent paper.
- Fry the pancakes over medium heat for about 5 minutes. When you see a lot of bubbles turn to the other side and fry for another 5 minutes.
- Pile the pancakes on a serving plate.
Caramelized Apple Topping
- In the same pan in which you made the pancakes, heat a little vegan butter or coconut oil over medium-high heat.
- Sauté the apple cubes and occasionally or stir until they soften a bit, about 10 minutes.
- Add the maple syrup, cinnamon, and vanilla puree, and mix.
- Add the lemon juice and continue to simmer a little until the liquid is reduced a little more about 5 minutes.
- Top the pancakes with the caramelized apples and serve. Enjoy!