Millet-Flax Homemade “Buttermilk” Pancakes
These delicious fluffy pancakes are true crowd pleasers! Everyone keeps coming back for more. Plant-based milk plus rice vinegar create the buttery and tangy buttermilk taste that people crave.
Yield: 12-15 pancakes
Ingredients
Ingredients
- 4 cups gluten free rolled oats
- ½ cup millet flour
- ½ cup ground flax seeds
- 1 tsp sea salt
- 1½ tsp baking soda
- 2 tsp baking powder
- 4 cups plant-based milk
- 2 Tbsp rice vinegar
- 3 Tbsp maple syrup or date paste
- 1 Tbsp vanilla extract
- 3 Tbsp unsweetened applesauce
Instructions
Instructions
- 1. Mix the dry ingredients in a large bowl.
- 2. Mix the wet ingredients in a smaller separate bowl.
- 3. Pour wet ingredients over dry ingredients and mix well.
- 4. Process the mixture in a blender until well blended and smooth.
- 5. Pre-heat a skillet at medium-low temperature.
- 6. Using a ladle, scoop desired amount of batter into the center of a skillet.
- 7. Cook until a few bubbles appear on the top and the bottom is firm. Flip the pancake and cook until done, approximately 5 min. Enjoy!
Cooking Tips
Cooking Tips
- 1. Freeze leftover pancakes for a quick meal later in the week.
- 2. Add berries, diced apples, or cacao powder for delicious variations.
- 3. This batter can also be used for waffles.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits