Biker Jim Pettinger, owner of Biker Jim’s Gourmet Dogs, shares his recipe for vegan “buttermilk” pancakes. You will find these and many other breakfast favorites on the menu at Pop’s, which opens on April 4.
“Serve with maple syrup and or whatever you like with your pancakes. Get creative and add in whatever strikes your fancy. I like blueberries, lemon, and poppy seeds. These are very reminiscent of a buttermilk pancake, only, you know, vegan.” —Biker Jim
Biker Jim’s Vegan “Buttermilk” Pancakes
1 c all-purpose flour
1 tsp sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 Tbsp apple cider vinegar
1-1/8 c soy milk
2-1/2 Tbsp water
1 Tbsp ground flax seed
1 Tbsp coconut or canola oil plus more for cooking
Mix the first five ingredients together in a medium bowl. In another small bowl, mix vinegar into soy milk, stir, and let sit until mixture thickens, about five minutes. In a third bowl, stir the water into the ground flax seed. Let sit until it thickens.
Stir the flax seed mixture and the oil into the soy milk mixture. Quickly stir the wet ingredients into the dry ingredients, until just mixed. Do not overmix—it will make the batter tough. If you choose to add other ingredients (like berries or nuts) into the batter, do so now.
Let batter rest for 5 minutes while you heat up your griddle. The griddle is hot when a few drops of water dance and evaporate quickly on the griddle. Oil the griddle and pour about 1/2 cup of batter per pancake. Cook until surface of the cake bubbles and the edges look a little dry, about 2 minutes. Then flip the cake and cook for an additional minute.