Weekends beg for pancakes like these.  Fluffy and light, they are wonderful plain, with fruit inside or on top.    

2 cups unsweetened plain plant milk
2 TBSP fresh lemon juice
2 cups whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 TBSP pure maple syrup
1 tsp vanilla
Mix together milk and lemon juice and let stand 5 minutes.
Whisk together flour, baking powder, cinnamon, nutmeg and salt.  Add milk mixture, syrup and vanilla and mix well.  Let stand while heating pan or griddle.
Pour ½ cup batter into hot pan or griddle.  Let cook until bubbles appear and edges look a bit dry, about 4 minutes.  Flip and cook on other side.  Serve warm with syrup.


(makes about 8 6-inch pancakes)

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Plant Chef Club Tip:

These delicious pancakes come together quickly for a great weekend treat.   You can double the batch, cook the pancakes and then refrigerate or freeze them for a really quick weekday breakfast.

These are shown with our delicious warm apple compote.