Preheat griddle to 350 degrees. Or choose frying pan of choice and set aside.
Mix plant milk, oil, and lemon juice briskly and set aside to create vegan buttermilk.
Sift dry ingredients together into large bowl.
Add vegan buttermilk to dry ingredients and mix just until well combined.
Spray cooking surface with pan spray or oil surface lightly prior to pouring batter. Pour approximately ¼ cup of batter onto heated griddle or skillet.Keep berries or chocolate chips handy to drop onto each spot of batter as soon as poured onto the griddle or frying pan.
Cook on griddle at 350 or over medium heat on stove. Cook on each side for approximately 2-3 minutes. Serve warm with real maple syrup!!
Makes approximately 16 medium sized pancakes.
Can I substitute gluten-free flour in this recipe?
Yes! As a matter of fact, you can substitute almost any kind of flour in this recipe. Buckwheat flour, gluten-free mixes, oat flour, rice flour, millet flour, etc. You will probably need to decrease the amount of buttermilk by a tablespoon or two, and your pancakes may be slightly more crumbly, but still fluffy and delish!
Any extra pancakes?
Save them in the refrigerator in a bag or covered container for up to 5 days. Re-warm in the toaster, microwave, or on the griddle. Slap some peanut butter between two pancakes to make a pancake sandwich for an on-the-go breakfast!