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.
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.
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.
Food choices are more abundant than your everyday 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 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
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, coffee sweetener, dairy-free butter, plates, silverware, and napkins. Now is the time for a fun-filled brunch.
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Vegan Buttermilk Pancakes with Almond Butter Maple Syrup
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
- 2 tablespoons coconut oil
Almond Butter Maple Syrup
- 1 cup maple syrup
- 1/4 cup almond butter
Instructions
- In a blender, add maple syrup and the almond butter. Blend for a minute until completely smooth.
- Set aside and do NOT refrigerate.
- Make the egg substitutes, place the chia seeds in a small bowl, add water and mix.
- Set aside to gel, about 10 minutes.
- In a large bowl combine all of the dry ingredients: all-purpose flour, coconut sugar, baking powder, baking soda and salt. Mix well.
- In another medium sized bowl pour in the almondmilk and add the cider vinegar. Stir.
- Make a well in the center of the flour mixture.
- Pour in the almond milk mixture, vanilla and egg substitutes.
- Stir the wet mixture into the dry mix until just incorporated.
- Don’t over mix. It will be a bit lumpy.
- 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.
- 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.
- 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.
- Flip and brown on the other side. This won't take long at all.
- 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.
Nutrition
You can actually freeze pancakes and they come back perfectly.
Whether they’ve been frozen or not these pancakes are also delicious when you roll it up (as is) zap it in the microwave for 15 seconds and eat as a snack.
You know the Vanilla Almond Biscotti and Crystallized Ginger Orange Juice Cocktail that I mentioned in the menu above? Here are a couple of pics of them for you.
I’ve never worked with coconut sugar. Must give this recipe a try!
Those pancakes look so yummy. Nice vegan option.
Those look awesome and I love your brunch ideas.
Yum! These make me want to eat breakfast/brunch all day long!
Thanks Andrea! Lots of good things going on 🙂
I love Silk Almond Milk and use it daily in my smoothies! It’s good in pancakes too, and I’ll have to try using chia seeds instead of an egg. That almond butter syrup sounds mouthwatering!
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’.
Thank you soooooooooo much. I ruined two sweet potato breads full of nuts and raisins since I didn’t know this method.
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.
How do you make chia eggs smooth and unnoticeable.. When I tried them in a baked items it was very crunchy in an unpleasant way.
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.
Sorry Barbara, I left the word extract off of vanilla in the instructions. It is vanilla extract and is in the ingredients. Thanks for the head up.
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!
Your instructions call for vanilla to be added with the milk and egg, but there is no vanilla listed in the ingredients.
Wouldn’t that be nice Amy 🙂
That’s wonderful Kara! You are very welcome and love your additions too. 🙂
Just made these and they were amazing! I added some pumpkin puree and cinnamon. I will definitely make these again. Thanks for the recipe!
I could eat pancakes every day
Thanks Michelle! Nutrients and delicious is a pretty good combination 🙂
Thanks Anna! You are going to love them 🙂
Thanks so much Dara. That really means a lot to me. It really is fun to serve vegan food to people all the time and they don’t even know it. 🙂
Wow, these are packed with nutrients! Great recipe and a yummy one at that!
I can’t wait to make this vegan buttermilk! These pancakes look so good!
Brilliant! I love that you always come up with amazing vegan alternatives for classic recipes.
I had no idea it was so simple to make vegan buttermilk! While we’re not vegans, I like to eat dairy free when I can, and these pancakes look PERFECT for the upcoming holidays!
This recipe looks amazing! I love the guide that you provided too for planning a buffet!
Perfect Kassy! I think applesauce might work in place of the oil. I haven’t tried it yet but it just might. Please let me know. Thanks!
Me too Stephanie! Brunches are the best 🙂
Fantastic Jocelyn! So very good 🙂
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.
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. ❤️
These look so good, and i am always up for brunch!!
I so gotta try these. Pancakes are my fave!
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.