Step 1: Prepare the Wet Ingredients
Mix the Milk and Vinegar
In a small bowl or measuring cup, combine 1 cup of unsweetened almond milk with tablespoon of apple cider vinegar or lemon juice. This combination creates a tangy flavor and mimics buttermilk, which is essential for fluffy pancakes.
Stir well and set aside for 5 minutes to curdle. This will create a vegan buttermilk substitute that will help the pancakes rise beautifully.
Step 2: Combine the Dry Ingredients
Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 cup of all-purpose flour (or a mix with 1/4 cup oat flour for added nutrition), 1/4 cup protein powder, and 2 teaspoons of baking powder. The baking powder is crucial to achieve that light and airy texture we all love in pancakes.
Step 3: Add Sweetener
Add 2 tablespoons of your chosen crystal sweetener (erythritol, sugar, or coconut sugar) to the dry ingredients. This will not only sweeten the pancakes but also enhance their overall flavor.
Step 4: Combine Wet and Dry Ingredients
Pour the vegan buttermilk mixture into the bowl with the dry ingredients. This is where the magic happens—watch as the batter starts to come together
Step 5: Cook the Pancakes
Scoop 1/4 cup of the batter onto the griddle for each pancake. You can use a measuring cup or a ladle for even sizing.Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. This indicates that it’s time to flip!