I know your probably thinking..."How can buttermilk be vegan?" Well theres a pretty easy way to make vegan buttermilk to use the way you would use traditional buttermilk. You just add fresh lemon juice or vinegar to plain non-dairy milk and that's it. Now you have vegan buttermilk to use in recipes.
2 cups of plain non-dairy milk (I used oat milk)
2 tbs of fresh lemon juice
1 tbs of oil
1 tsp of vanilla extract
3 tbs of sugar
2 cups of self rising flour sifted
pinch of sea salt
coconut oil or vegan butter for cooking
Pour your non-dairy milk into a mixing bowl and add in your lemon juice or vinegar stir and set aside for 5-10 minutes.
After 5-10 minutes add in the vanilla, sugar, 1 tbs of oil or melted vegan butter an mix well.
Now begin adding in the self-rising flour little by little and stir. Do not over mix. Having a few lumps is ok.
Place a large skillet over medium high heat. If you want pancakes with crispy edges add in 1 tbs of oil, coconut oil or vegetable oil will do. If you want super soft pancakes use a little butter instead.
Once your pan is hot use pour in your desired amount of pancake pbatter.
Let the pancake cook for about 2 minutes on the first side or until small bubbles appear on the top.
Flip your pancake and cook for and additional 1 minute.
Repeat the process for your remaining pancakes.
Prep & Storage Tip: You prepare your batter ahead of time and store it in a mason jar and keep it in the fridge to use whenever you like. The batter will last for 2 weeks.
What I used for this recipe: