Today’s recipe for faux buttermilk pancakes comes from my friend Heather Christo, an incredibly talented recipe developer, food photographer, and mother of two young daughters. Heather just released a gorgeous new cookbook called Pure Delicious, with more than 150 allergen-free recipes covering everything from pizza to dessert! I’m cooking my way through her book this summer, so starting with breakfast was a natural choice.
These “buttermilk” pancakes are vegan and gluten-free, and cook up golden and fluffy in a hot skillet. Served warm with a drizzle of pure maple syrup and a sprinkling of berries, these pancakes are simply divine and a must-make recipe for a little breakfast indulgence.
- 1 cup unsweetened full fat coconut milk
- 1 Tbsp apple cider vinegar
- 1 cup all-purpose gluten-free flour
- 3 Tbsp granulated beet sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp coconut oil, melted, plus more for the pan
- 1/2 tsp vanilla extract
- Pure maple syrup
- Fresh berries
- Combine coconut milk and apple cider vinegar in a small bowl; set aside. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add coconut milk mixture, melted coconut oil, and vanilla; whisk until combined.
- Heat a nonstick skillet over medium-high heat; lightly coat with coconut oil. Pour 3 tablespoons batter into the pan to form pancakes and cook for 2 minutes, until bubbles appear on the tops and edges are set. Flip pancakes and cook for another minute.
- Serve pancakes hot with a drizzle of maple syrup and fresh berries.