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

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
Cuisine Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 Pancakes
Calories 207kcal

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

Serving: 3Pancakes | Calories: 207kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 185mg | Potassium: 205mg | Fiber: 1g | Sugar: 15g | Vitamin A: 80IU | Calcium: 121mg | Iron: 1.5mg