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Vegan Almond Poppyseed Pancakes

Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Author: Courtney Hunter

Ingredients

Pancakes

  • 2 cups all purpose flour
  • 3 TB poppy seeds
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups vegan buttermilk (plant milk + 1 TB vinegar)
  • ¾ to 1 cup plant milk
  • 2 flax eggs
  • ⅓ cup sugar,white
  • 2 TB neutral oil
  • 2 TB applesauce
  • 1 teaspoon vanilla extract
  • 2 teaspoon almond extract

Syrup

  • ¼ cup vegan butter
  • 1 cup sugar, white
  • ½ cup plant milk
  • ¼ cup buttermilk (¼ cup plant milk + 1 teaspoon vinegar)
  • ½ teaspoon baking soda
  • 1 teaspoon almond extract

Instructions

  • Start by making your flax egg. Take 2 TB ground flax seed and mix 4 TB water and stir, set aside. Now make your buttermilk. Mix 1 ½ cups milk with 1 TB vinegar, stir and let sit while you mix the rest of the ingredients.
    Take a medium bowl and mix your dry ingredients, make a well in the middle and start adding your wet ingredients. Stir until combined, lumps are okay. Let the mixture sit while you heat your griddle.
    When your griddle is heated, spray with cooking spray then add pancakes with a ¼ cup measuring cup. These pancakes don't bubble as well as normal pancakes, you'll want to keep an eye on the bottom so they don't burn. Flip and cook until done. Repeat with remaining pancakes.
    Make your syrup
    Melt the vegan butter, sugar, plant milk, and vegan buttermilk (make the same way you did above, adding the vinegar). Stir constantly until mixture starts to boil and the sugar has dissolved. Remove from the heat and add the baking soda and almond extract. Be careful it bubbles up a bit, stir until nice and foamy. Serve warm on the pancakes.