Strawberry “Buttermilk” Pancakes
- 1-1/2 cup Milk Alternative
- 1/8 cups Lemon Juice
- 1-1/8 cup Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoons Sea Salt
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Oil
- 2 cups Strawberries, Sliced, Divided
- Maple Syrup, To Serve
- Whisk together milk and lemon juice until slightly thickened, and foamy. Allow to sit for a few minutes. Add all other ingredients (except for the strawberries and maple syrup) and whisk together to combine (after a minute the mixture will "puff," which means it is ready). Fold in half of the sliced strawberries. On a greased pan, begin making the pancakes, cooking for about 2 minutes on each side (or until bubbles begin to form on the top, then flip). Serve the pancakes with extra strawberries, along with maple syrup. Enjoy!
milk alternative, lemon juice, flour, baking powder, ubc, vanilla, maple syrup, oil, strawberries, maple syrup
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/strawberry-e2809cbuttermilke2809d-pancakes/ (may not work)