in Dessert Recipes

Vegan buttermilk almond pancakes

updated

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Ingredients for 1 servings:

  • 150 ml plant-based drink (e.g. soy drink)
  • 4 tsp lemon juice
  • 80 g wheat flour type 405 or spelt flour type 630
  • 80 g almonds, ground
  • 2 tsp vanilla sugar
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 2 pinches of salt
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy and fast

First, combine the plant-based milk with the lemon juice and set aside for about 10-15 minutes. This creates a vegan buttermilk substitute. In a bowl, mix the flour, almonds, vanilla sugar, sugar, baking powder, and salt well. Then add the vegan buttermilk to the bowl with the ingredients and mix gently (do not overmix—there may still be some lumps). Add a little oil to the pan, heat, and cook the pancakes in batches until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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