• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegan in the Freezer

  • Home
  • Recipes
  • How To Freeze
  • Vegan Substitutes
  • Product Reviews
  • Free eBook and Subscribe!
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Vegan Substitutes
  • How To Freeze
  • Product Reviews
  • Free eBook and Subscribe!
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Breakfast / Vegan Buttermilk Pancakes with Almond Butter Maple Syrup

    Vegan Buttermilk Pancakes with Almond Butter Maple Syrup

    Published: December 5, 2016. Last Updated: March 15, 2022 by: Ginny McMeans

    • Facebook
    Jump to Recipe -
    Vegan Buttermilk Pancakes with Almond Butter Maple Syrup are to-die-for and easy to make. Have this special treat on the weekends or serve at your holiday brunch.

    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.

    Vegan Buttermilk Pancakes with Almond Butter Maple Syrup as an overhead shot plated on the center of woven placemat.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 are to-die-for and waiting for a great big bite. Have as a special treat on the weekends or serve at your holiday brunch.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 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

    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, 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 photographed in a square image for social media optimization.

    This post contains affiliate links. Read my disclosure policy here.

    Let's Get Connected!

    Facebook | Pinterest | Instagram | Bloglovin

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

    Vegan Buttermilk Pancakes with Almond Butter Maple Syrup

    Ginny McMeans
    Vegan Buttermilk Pancakes with Almond Butter Maple Syrup are to-die-for and simple to make.
    5 from 6 votes
    Print Save Saved
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine Pancakes
    Servings 14 Pancakes
    Calories 207 kcal

    Ingredients
      

    Dry Ingredients

    • 2 ¼ cups all-purpose flour
    • 3 teaspoons coconut sugar
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon sea salt

    Egg Substitute

    • 2 tablespoons chia seeds
    • 6 tablespoons water

    Wet Ingredients

    • 2 ¼ 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
    • ¼ 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 ¼ 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

    Serving: 3PancakesCalories: 207kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 185mgPotassium: 205mgFiber: 1gSugar: 15gVitamin A: 80IUCalcium: 121mgIron: 1.5mg
    Tried this recipe?Let us know how it was!

    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.

    Vanilla Almond Biscotti {Starbucks Copycat} are randomly stacked with seven biscotti cookies with a cup of chocolate coffee behind for dunking.And a very sweet cocktail but so nice at a brunch.

    Crystallized Ginger Orange Juice Cocktail is bright yellow. Two glasses are sitting at an angel from each other and a full pitcher sits behind.

    Subscribe and New Recipes Will Come Straight to Your Inbox!

    Click to Subscribe!

    More Breakfast

    • Easy Vegan Crepes
    • Maple Glazed Vegan Donuts
    • The Best Vegan Pumpkin Muffins
    • Vegan Pumpkin Pancakes

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Valentina

      October 06, 2017 at 1:53 pm

      5 stars
      Yum! These make me want to eat breakfast/brunch all day long!

    2. Jacqueline Meldrum

      October 06, 2017 at 3:15 pm

      5 stars
      Those look awesome and I love your brunch ideas.

    3. Roxana

      October 06, 2017 at 3:41 pm

      5 stars
      Those pancakes look so yummy. Nice vegan option.

    4. Maggie Unzueta

      October 06, 2017 at 3:45 pm

      5 stars
      I've never worked with coconut sugar. Must give this recipe a try!

    « Older Comments

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • YouTube


    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

    Footer

    ↑ back to top

    • Privacy Policy
    • Sign Up! for emails and updates
    • About - Contact
    • Work with Me