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Vegan Buttermilk Pancakes & Holiday Brunch Plan

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Vegan Buttermilk Pancakes with Almond Butter Maple Syrup are to-die-for and simple to make. holiday Brunch Plan included! Have as a special treat on the weekends or serve at your holiday brunch.

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup stacked high and off center photo for a close up look.
 

When pancakes get put on the table there is a special feeling in the air. It’s usually the weekend when no one is being rushed out the door and there is time for comradery around the table.

Whether it be silly giggles or conversations about daily events the pancakes are disappearing.

Buttermilk pancakes are also famous for being the best kind of pancake. There’s no need to forgo that treat because they can be duplicated in the vegan lifestyle.

Even when I wasn’t vegan I knew about putting vinegar into milk to make buttermilk. It was the perfect option when you didn’t have buttermilk on hand.

It works here too. Apple cider vinegar added to dairy-free milk does the trick. Another change made for these Vegan Buttermilk Pancakes was to leave out the banana.

Chia seed eggs were used instead for a clean and original style pancake. Now you have a massive amount of nutrients for very little calories.

 

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup as an overhead shot plated on the center of woven placemat.
Do you like brunches? Me too! They are a little later in the morning so you are much more awake to enjoy the feast. That isn’t the main reason they’re so good though.

Food choices are more abundant than your every day meal and the choices also offer plates that are a little more special than smoothies and granola.

Don’t get me wrong. Granola and a pitcher of dairy-free milk as one of the offerings would be perfect too. You could also have mason jars filled with individual servings for smoothies and people could whip up their smoothie right then and there.

When you make your choices of what to serve at your brunch you have to realize that everyone isn’t going to have each thing on the table. They may not like something and so there should be another option for them.

Carbs, protein and fruit should be offered. That makes for a nice healthy choices.

It takes a little planning to get a brunch together and below is a simple guide, with food suggestions, to help you plan a buffet of your own. All the better is that most of it is prepared ahead of time. Days and even weeks ahead!

 

Menu

Vanilla Almond Biscotti

Fresh Fruit, peeled and cut

Cranberry Date Breakfast Bars

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup

Crystalized Ginger Orange Juice Cocktail

2 Pots of Coffee, regular and decaf

Dairy-Free Milk

When to Prepare

days or weeks ahead of time

in the morning before brunch

days or weeks ahead of time

morning of the brunch and kept warm in the oven at 150 degrees

up to 3 days before brunch, refrigerated, no ice

right before the brunch

right before the brunch

 

Serving Style

upright in a narrow bowl

big bowl with a slotted spoon

overlapping on the diagonal

pancakes stacked, syrup in a medium pitcher

large pitcher with ice cubes in an ice bucket

coffee pot with cups

pitcher and glasses

Now for a few essentials to add to the table?  Along with Vegan Buttermilk Pancakes and all of the other wonderful choices above put a few more things on the table.  Coffee creamer (Silk has 6 varieties!), coffee sweetener, dairy-free butter, plates, silverware and napkins.  Now is the time for a fun filled brunch.

 

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup sitting in front of sprinkling almonds. Dairy-Free too with Silk Almondmilk.
 

 

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup are to-die-for and simple to make. Perfect for that hungry crowd.
5 from 5 votes
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Vegan Buttermilk Pancakes with Almond Butter Maple Syrup

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup are to-die-for and simple to make.

Course Breakfast
Recipe Type Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 Pancakes
Calories 207 kcal
Author Ginny McMeans

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Egg Substitute

  • 2 tablespoons chia seeds
  • 6 tablespoons water

Wet Ingredients

  • 2 1/4 cups dairy-free almondmilk
  • 2 teaspoons apple cider vinegar

For frying the Pancakes

Almond Butter Maple Syrup

Instructions

  1. In a blender, add maple syrup and the almond butter.  Blend for a minute until completely smooth.

  2. Set aside and do NOT refrigerate.

  3. Make the egg substitutes, place the chia seeds in a small bowl, add water and mix.

  4. Set aside to gel, about 10 minutes.

  5. In a large bowl combine all of the dry ingredients: all-purpose flour, coconut sugar, baking powder, baking soda and salt.  Mix well.

  6. In another medium sized bowl pour in the almondmilk and add the cider vinegar.  Stir.

  7. Make a well in the center of the flour mixture.

  8. Pour in the almond milk mixture, vanilla and egg substitutes.

  9. Stir the wet mixture into the dry mix until just incorporated.

  10. Don’t over mix. It will be a bit lumpy.

  11. Add oil to the pan and heat to medium heat.  Fry on a griddle or a wide flat pan. I use a flat stainless pan.

  12. Pour 1/4 cup batter right in the center of the pan.  You should hear a mild sizzle.  Cook until you see lots of little bubbles pop up all over the pancake.  They should be pretty dry bubbles too. 

  13. Slide your spatula under the pancake and lift up from the pan.  Sprinkle a few more drops of oil on the pan so when you flip your pancake there is some fresh hot oil.

  14. Flip and brown on the other side. This won't take long at all.

  15. Set on a baking sheet and after you have about 5 done place the baking sheet in the oven that has been set as low as possible.  Not over 200 degrees.  This will keep your pancakes hot for serving.

Recipe Notes

 

 

 

Nutrition Facts
Vegan Buttermilk Pancakes with Almond Butter Maple Syrup
Amount Per Serving (3 Pancakes)
Calories 207 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Sodium 185mg 8%
Potassium 205mg 6%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 15g
Protein 4g 8%
Vitamin A 1.6%
Calcium 12.1%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

Another helpful avenue to take advantage of is Silk’s newsletter. It is packed full of good information so go on over to Silk’s Sign Up Page and fill out a couple of lines.

You’ll then start to get great information and recipes sent right to your inbox. Love when they come out with new products too.

I have been on a road trip and I am finding Silk products absolutely everywhere but just in case your store doesn’t have them this list of locations where Silk is sold will help you.

 

Vegan Buttermilk Pancakes with Almond Butter Maple Syrup photographed in a square image for social media optimization.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Reader Interactions

Comments

  7. You are very welcome. I usually add the directions for this method in my recipe but I didn’t do that in this instance because I actually wanted the ‘crunch’. 🙂 I will add those directions ‘just in case’.

  9. The way to make it smooth is by grinding the chia seeds first into a flour/meal. I use a little coffee bean grinder that is strictly for this purpose. I do about a half a pint at a time and then put the chia flour in a 1/2 pint freezer jar and place in the freezer. This way I can take a tablespoon any time I want for a chia egg. You still mix 1 tablespoon chia flour to 3 tablespoons water. It gels instantly.

  11. Sorry Michelle. It is the vanilla extract that is in the ingredients. I added the word extract to the instructions. Thanks for the heads up. Have fun making it and take note that it is the smaller bundt pan. I got mine at Target.

  13. Step 8 says to add vanilla but I don’t see vanilla in the list of ingredients. How much vanilla? Vanilla extract? I look forward to making this over the weekend! Thanks!

  14. Your instructions call for vanilla to be added with the milk and egg, but there is no vanilla listed in the ingredients.

  17. Just made these and they were amazing! I added some pumpkin puree and cinnamon. I will definitely make these again. Thanks for the recipe!

  30. I am so sorry to hear about your health issues that have popped up. You are taking a step in the right direction. I have to thank you for buying my book too. I really appreciate it. Yes, I am also getting away from coconut oil. I am going back to good old fashioned Extra Virgin Olive Oil. There is something my husband uses too. It is a butter substitute called Smart Balance. It is suppose to help lower choleesterol. There are two different kinds and I believe he buys the purple one. It tells you quite a bit on the outside of the package. It is in all the grocery stores. Good luck with your hard work and keep at it.

  31. Oh boy, Ginny. These look beautiful. I have been having oatmeal for breakfast all this week, and I was just trying to brainstorm other carb-filled warm breakfasts to help mix it up, and here you are! I will definitely be making them in the next few days, but I might try to pull them off without the oil. I’ll let you know how it turns out. ❤️

  34. Hi, Ginny!
    I love your recipes, as at the age of 60 I have become highly allergic to eggs. I just bought your book, and so I need a bit of advice. I am also allergic to almonds (I got a chronic infection similar to Lyme disease, which has wreaked havoc with my body). That said, I also have extremely high cholesterol. Can you recommend a good fat substitute instead of coconut oil, which can raise your cholesterol in one sitting?…..Thanks in advance for any assist you could give.

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