Vegan Buttermilk Pancakes With Cherry Compote – DrNewMed Healthy Recipes for Healthy Eating

These fluffy, melt-in-your-mouth buttermilk pancakes are the foundation of these dishes, which are then topped with a delicious handmade tart cherry compote. Add some freshly made whipped cream if you really want to take them over the top.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk (such as almond milk or soy milk)
1 tablespoon apple cider vinegar
1 tablespoon vegetable oil
Cooking spray or additional oil for greasing the pan

Cherry Compote:

2 cups fresh or frozen cherries, pitted
2 tablespoons sugar (adjust to taste)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Instructions

In a mixing bowl, combine the non-dairy milk and apple cider vinegar. Stir well and let it sit for 5 minutes to curdle, creating a vegan “buttermilk.”
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the vegetable oil into the “buttermilk” mixture and whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more oil as needed to prevent sticking.
While the pancakes are cooking, prepare the cherry compote. In a small saucepan, combine the cherries, sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens slightly (about 10-15 minutes). Adjust the sweetness according to your taste.
Serve the pancakes warm with the cherry compote on top.