- 1 c buttermilk (or 1 T vinegar plus enough non-dairy milk to make one cup total)
- ¾ c vegan vanilla yogurt, plus more for topping
- 1 tbsp vanilla extract
- Egg Replacer equal to 2 eggs
- 3 tbsp vegan butter, melted
- 2 c whole wheat flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pure maple syrup or berries for topping, if desired
Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the wet ingredients into the dry and stir just until blended.
Heat a non-stick griddle or large frying pan over medium heat. Using a 1/3 C measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They’re ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn’t hurt, either.