Perfect Vegan Pancakes 🥞

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. Squeeze the lemon juice into a medium bowl, pour in the soy milk and stir; it will curdle quickly to make the buttermilk.
2. In a large bowl, whisk together the flour, baking powder, salt and sugar.
3. Add the room-temperature vegan sour cream and vanilla to the buttermilk and beat on low speed until mostly smooth; tiny crumbs of sour cream are fine.
4. Melt the vegan butter and drizzle it into the wet ingredients, mixing until combined with no lumps.
5. Pour the wet ingredients over the dry ones and fold with a wooden spoon until just combined; lumps are fine. Rest the batter for 5 to 10 minutes without stirring again.
6. Heat a nonstick pan over medium heat for several minutes, then add a teaspoon of coconut oil and let it heat about 30 seconds. A drop of water should sizzle and dance when the pan is ready.
7. Ladle a heaping ⅓ cup of batter into the pan (or a heaping ¼ cup for smaller pancakes). After 20 to 30 seconds, swirl oil around the edges. Cook 2 to 2½ minutes until the edges dry and the bottom is golden, then flip once and cook another 2 to 2½ minutes, swirling oil around the edges again.
8. Before each new pancake, add a teaspoon of oil to the pan and let it heat; lower the heat as you go to prevent burning.
9. Keep finished pancakes warm on a wire rack on a sheet pan in a 200°F (95°C) oven until serving.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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LemonSour creamSoy milk