Vegan "Buttermilk" Pancakes

Vegan "Buttermilk" Pancakes

Hello Friends,
Anyone who's stayed at Chez Margie (Margie's house), or has called in for Sunday Brunch have probably had Margie's version of Nigella's Buttermilk Pancakes. We've been opening the Feast book on that page so often over the years that now it just falls open there. (Well, also on the Rhubarb Crumble page because it's another easily-made-vegan recipe). Once I started on my vegan journey, Margie and I worked together to change the recipe to suit a plant-based diet. It's also easy to make this refined-sugar free too! Now that I've inherited Margie's KitchenAid, pancakes are becoming a regular start to my Sunday mornings in London. Last Sunday, We got up early and had a fun photoshoot in the kitchen.

Ingredients:

• 1 cup of dairy-free milk
• 1 tsp Apple Cider Vinegar/Lemon Juice
• 1 cup of flour
• 1 tsp baking powder
• 1/2 tsp bread soda
• 2 tbsp water
• 1 tbsp cornflour
• 1 tsp sugar/maple syrup (sweetener)
• 1/2 tsp vanilla extract
• 1 ripe banana
• 2 tbsp dairy-free butter

Method:

1. Add vinegar/lemon juice to milk and set aside to curdle slightly and create buttermilk-like consistency.
2. Stir together flour, baking powder and bread soda.
3. Mix cornflour with water in a small bowl and add to milk mix.
4. Add vanilla extract and maple syrup/sugar to milk mixture and stir together (omit the sweetener altogether for refined sugar-free pancakes)
5. Add milk mixture into flour mixture and mix until a smooth batter.
6. Mash banana and mix into batter.
7. Melt dairy-free butter in pan and stir into the batter.
8. Wipe pan with absorbent kitchen towel and add scoops of batter to pan.
9. Once bubbles form on surface, flip pancake and cook for a further 30 seconds.
10. To keep pancakes warm, pop them in a preheated oven at a low temp.
11. Serve and Enjoy!