The following recipe for Buttermilk Pancakes uses a combination of soy milk and vinegar to make your own dairy free buttermilk, and Bob’s Red Mill Gluten-Free Pancake mix for the flour. Just add an egg and maybe some blueberries (or carob chips) if you like and you’re in business. Use an egg substitute and you are set for Vegan Buttermilk Pancakes!
Buttermilk Pancakes are such a special breakfast in our house. I know several people who really enjoy their pancakes as a “breakfast-for-dinner” meal.
However you partake of your pancakes, it can be difficult to find a really good gluten-free recipe for my favorite type of Pancakes: Buttermilk. This recipe is easy and delicious and uses NO dairy! Let me know how you like these pancakes in the comments.
Buttermilk Pancakes Recipe:
Buttermilk Pancakes Recipe Dairy & Gluten Free
- 1 cup scant cup soy milk
- 1 tsp vinegar
- 1 tbsp canola oil
- 1 egg feel free to Substitute 1 tbsp flaxseed blended with 2 tbsp water
- 1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
- 1/2 cup frozen blueberries drained, or fresh blueberries, or carob chips
- Start by making your "buttermilk". Pour out a scant cup of unsweetened soy milk, and add the 2 tsp of vinegar to it. Let it sit at least 5 minutes. It is important to use plant milk with some fat in it like, soy, coconut or similar.
- While the "buttermilk" is sitting, add the beaten egg and vegetable oil to the bagged pancake mix. Mix by hand until just combined. Then add the "buttermilk" and stir until just moistened.
- The batter will be lumpy. That's ok.
- On a hot, oiled griddle, spoon out slightly less than 1/4 cup of batter for each pancake. Cook for about 4 minutes (until bubbling), and flip. The pancakes are done when they're golden brown on both sides.
- Savor with some fresh maple syrup.