Vegan Buttermilk Pancakes (Gluten-Free)

These Vegan Buttermilk Pancakes are soft, fluffy and perfectly chewy. No flax eggs, no aquafaba, no blender required.

Course Breakfast, Dessert

Cuisine American

Keyword gluten-free buttermilk pancakes, vegan buttermilk pancakes, vegan gluten-free pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 109kcal

200 ml (⅘ cup) unsweetened almond milk (or sub any other plant-based milk)
1 tablespoon (1 tablespoon) apple cider vinegar * (ensure gluten-free if necessary)

Measure out the almond milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir. Leave to sit for around 10 minutes, while you prepare the other ingredients.

Place all the ingredients for the pancake batter in a bowl (no need to sift the flours).
Add the milk and vinegar mixture, and mix well.
For best results, let the batter sit at room temperature for about half an hour before making the pancakes - I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step.

Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.
Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides.
Repeat for the rest of the batter - makes around 8 pancakes.
Leftover pancakes keeps covered in the fridge for up to a few days - reheat in a dry frying pan or in the toaster!

*Or sub 2 tablespoons lemon juice.

***You can alternatively use almond flour.

Serving suggestions:

- Maple syrup.

- Almond or peanut butter.

- Chopped nuts.

- Fresh berries.

- Sliced bananas.

- Vegan yogurt.

- Ice cream.