Vegan Buttermilk Pancakes w/ Blueberries & "Crack" Butter
Updated: Jan 27, 2019
Who says you can't have dessert for breakfast?! When we aren't eating oatmeal for breakfast we're most likely eating these pancakes. Not to mention they are kid approved- our son LOVES these pancakes.
These pancakes are fluffy and delicious. The blueberry compote adds the perfect amount of sweetness and the CRACK BUTTER is just addicting. This recipe made 8 pancakes. If your family likes to eat like ours does be sure to double the recipe! Also we recommend using maple syrup; not aunt jemimas, or log cabin! Not that we have anything against it but they are in our opinion way too thick and doesn't give these pancakes the justice they deserve. If you decide not to use any syrup that's cool too, because the compote can also replace the syrup.
In all we hope you enjoy these buttermilk pancakes as much as we do!
1 cup spelt flour or All-purpose flour
1 TBSP. baking powder
1 TBSP. apple cider vinegar
¾ cup almond milk + 3 tbsps
1 TBSP. avocado oil or vegetable oil
3 TBSPs maple syrup
½ tsp vanilla extract
Pinch of salt
2 cups frozen or fresh blueberries
3 TBSPs water
¼ cup cane sugar
2 tsp lemon juice
½ cup vegan butter softened
¼ cup brown sugar
¼ tsp ground cinnamon
In a large measuring cup, add ¾ cup almond milk and 1 tbsp of apple cider vinegar. Stir together, and set aside as it begins to curdle and thicken.
In large mixing bowl, add the flour, baking powder, and a pinch of salt. Mix well.
In the measuring cup, the almond milk and apple cider vinegar should now resemble buttermilk. Add the avocado oil, maple syrup, and vanilla extract to the wet ingredients and stir together until well combined.
Add the wet ingredients to the dry ingredients and stir to combine. If your batter is too thick, add the 3 tbsps. of additional almond milk.
In a frying pan lightly grease it with oil of your choice and place on medium heat. Add ¼ cup pancake batter at a time to make the perfect pancakes. When the pancakes begin to bubble (about 1-2 minutes) flip and cook for an additional 2 minutes. Serve immediately or place on warming tray while preparing toppings.
Add vegan butter, brown sugar, and ground cinnamon to a medium sized mixing bowl and using a hand mixer- mix until well combined; about 2 minutes. Place in refrigerator to keep cool until ready for use.
In a medium sized pan add 1 cup of blueberries, 3 tbsp water, ¼ cup cane sugar, and lemon juice. Cook for 10 minutes on medium- low heat , stirring constantly. Then add the remaining
1 cup of blueberries and cook for an additional 8 minutes, stirring consistently.
When done remove from heat.
*Tip: If the compote becomes too thick add a tsp of water at a time to loosen up.