Buttermylk Pancakes




Buttermylk Pancakes



  • 1280 grams flour
  • 2100 grams sugar
  • 31 tsp. baking powder
  • 4a pinch of salt
  • 51 flax egg
  • 61 tbsp. vanilla extract
  • 740 grams olive oil
  • 8280 grams almond milk + 15 grams lemon juice


  1. Mix 1 tbsp. flax meal (which is ground flax seeds) with 2 + 1/2 tbsp. of water and let it sit for 5 minutes until it thickens.
  2. Mix lemon juice and milk and heat mixture for 1 minute until it curdles. This will replace the buttermilk.
  3. Whisk flour, sugar, salt and baking powder in a bowl until combined.
  4. Add in olive oil, vanilla, “buttermilk” and the flax egg and mix until combined.
  5. Heat some coconut/olive oil in a pan and when it’s warm, drop dollops of the batter.
  6. Cook until bubbles appear in the surface and then flip them.
  7. Keep on cooking until golden.
  8. Enjoy warm with your choice of toppings!



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