'Buttermilk' Pancakes

makes 12 servings

Dry ingredients:

2 1/2 cups all-purpose flour

3 tablespoons white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Wet ingredients:

2 cups non-dairy milk (such as soy or almond)

2 tablespoons lemon juice

1/2 cup vegan butter, melted (plus more for frying)

1/4 cup aquafaba (the liquid in a can of chickpeas)

Method:

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

• In a medium bowl or measuring cup mix together the non-dairy milk and lemon juice so that it curdles.

• Whisk in the melted vegan butter.

• Pour the milk mixture into the dry mixture and gently fold.

• Now add the aquafaba and continue to fold. Don't overmix the batter, it should be very lumpy.

• When ready to cook pancakes, use a large cast iron skillet or non-stick pan.

• Melt a dab of vegan butter in the pan and then pour in a heaping 1/3 cup of pancake batter.

• For extra thick pancakes, do not spread the batter.

• Cook a few minutes until the bottom is browned and bubbles appear on the top of the pancake.

• Flip and cook 1 to 2 minutes more on the other side.

• Repeat with the remaining batter