YIELD: 6, 4-inch pancakes
TIME: 30 minutes
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon fine salt
2/3 cup unsweetened almond milk
1/3 cup Kite Hill Sour Cream Alternative
2 tablespoons avocado oil (or safflower, canola, etc.)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
vegan butter to grease the pan
Method
To keep pancakes hot while cooking (if using a single pan), preheat your oven to 200° F. Place pancakes on a baking sheet in the oven as they finish.
You can sub in 1/2 of the flour with light/white spelt, whole wheat pastry, or white whole wheat flour. Texture will be slightly compromised but still very good. (Sub in more whole grain flour or another type of flour at your own risk.)
You can sub in other plant-based milks if desired.
The texture of plant-based pancakes will always be slightly different than traditional. Because there are no eggs, it’s hard to create that firm (but fluffy) interior texture. There were attempts made with flax eggs and potato starch, but both of those were inferior to the above recipe.
Step 1.
Whisk together the flour, baking powder, and salt in a mixing bowl.
Step 2.
In a separate mixing bowl, whisk together the milk, sour cream, oil, syrup, and vanilla until well combined.
Step 3.
Pour the wet mixture into the dry and whisk until just combined (when you no longer see dry flour). This should take about 10-15 circles around the bowl. If you overmix the pancake texture will be gummy and tough. The batter will be fairly thick and have small lumps throughout.
Step 4.
Let sit for 5 minutes. While sitting, heat a griddle, large cast iron pan, or large non-stick pan over medium heat. Grease with a bit of vegan butter (enough to lightly coat the pan). Once fully hot, scoop about 1/4 cup of batter onto the pan (you might need to scrape it out with a small spoon). Lightly tap the top of the batter into a circular shape until about 4-inches in diameter.
Step 5.
Cook for about 2-3 minutes, until you see bubbles on top and the bottom edge starting to brown and firm up. Flip and cook for another 2-3 minutes.
Step 6.
They should be golden brown in color. After the first pancake, make any adjustments to the heat level as needed.
Step 7.
Repeat with remaining batter. Add more butter to the pan if needed and for a more crispy/browned exterior. Top as desired!
Step 8.
Recipe Notes:To keep pancakes hot while cooking (if using a single pan), preheat your oven to 200° F. Place pancakes on a baking sheet in the oven as they finish.
You can sub in 1/2 of the flour with light/white spelt, whole wheat pastry, or white whole wheat flour. Texture will be slightly compromised but still very good. (Sub in more whole grain flour or another type of flour at your own risk.)
You can sub in other plant-based milks if desired.
The texture of plant-based pancakes will always be slightly different than traditional. Because there are no eggs, it’s hard to create that firm (but fluffy) interior texture. There were attempts made with flax eggs and potato starch, but both of those were inferior to the above recipe.