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Totally Buttermylk Pancakes

What you need: 

5 tablespoons nondairy milk
2-1/2 tablespoons apple cider vinegar (e.g., Braggs raw apple cider or white)
2-1/2 teaspoons arrowroot powder
1 cup + 2-1/2 teaspoons water, divided
2 cups unbleached all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vegetable oil

What you do: 

1. Buttermylk: In a small bowl, mix together the nondairy milk and vinegar. Set aside to curdle.
2. Egg substitute: In another small bowl, mix together the arrowroot powder and 2-1/2 teaspoons water. Set aside to thicken. (You may use any egg substitute that is the equivalent of 2-1/2 eggs.)
3. In a bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir in prepared egg substitute, then buttermylk, and 1 cup water. If not wet enough, add more water until it is the consistency of pancake batter which is... kind of thick, kind of runny... if that makes sense...
4. Heat oil on a skillet or griddle over medium-high heat.
5. Drop 3 tablespoons of batter per pancake and heat until the top is bubbling. Flip and cook the other side until lightly browned. ENJOY!!!!!!!!
Source of recipe: I have been perfecting this for some time, it is still NOT perfected but this is the most consistent version.

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

A note about the egg substitute. It seems that the pancakes become more fluffy the less egg substitute you use. Today I made this and only put in 1 tsp arrow root and 1 tsp water. Made it pretty fluffy! Also I used one tsp baking powder and 1/2 tsp baking soda.

Right on with the baking soda. Any time there is acid present as in buttermilk, molasses, etc. you will need baking soda as well to react with it in addition to the baking powder.

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I made these this morning and they turned out great. I doubled the recipe and used whole-wheat flour instead of all-purpose. I am used to whole-wheat pancakes, so to me they were excellent and fairly fluffy. I will definitely keep this recipe on hand and use it again! My kids really enjoyed them, too. Thanks!

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A note about the egg substitute. It seems that the pancakes become more fluffy the less egg substitute you use. Today I made this and only put in 1 tsp arrow root and 1 tsp water. Made it pretty fluffy! Also I used one tsp baking powder and 1/2 tsp baking soda.

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