Buttermilk has a natural acidity that reacts with baking powder and baking soda to make bakes light and fluffy. This plant-based version uses lemon juice and concentrated Overherd oat milk to produce the same effect. It only takes about 30 seconds to make. We've finished it here as buttermilk pancakes, but it works in any recipe that calls for buttermilk.
Ingredients
For the buttermilk 30g Overherd oat milk powder 100ml water 4 tsp lemon juice (or apple cider vinegar) To finish as pancakes 2 ripe bananas, mashed 1 tbsp ground flaxseeds 3 tbsp water 100ml buttermilk (from above) 1 tbsp maple syrup (optional) 70g plain flour (or oat flour) ½ tsp baking powder Pinch of saltMethod
Make the buttermilk
1 Mix the Overherd powder, water, and lemon juice together thoroughly. Use immediately or store in the fridge for up to 3 days.
Make the pancakes
2 Make the flaxseed egg by mixing the ground flaxseeds with 3 tbsp of water. Set aside for 2 minutes to thicken.
3 In a bowl, mix together the mashed bananas, buttermilk, maple syrup, and flaxseed egg until combined.
4 Add the flour, baking powder, and salt to the wet ingredients and mix until you have a smooth batter.
5 Heat a pan over a medium heat with a little oil.
6 Pour a circle of batter into the pan and cook for 2–4 minutes on each side until golden.
7 Serve immediately with banana, chocolate chips, and maple syrup.
Tips
Don't skip the rest time The lemon juice needs a minute or two to curdle the oat milk and develop the acidity. Mix it and leave it while you prep everything else.
Use ripe bananas The riper the banana, the sweeter and more flavourful the pancakes. However, spotty, overripe bananas can also work.
Don't overmix the batter Stir until the flour is just incorporated, a few lumps are fine. Over mixing develops the gluten and makes the pancakes tough rather than fluffy.
FAQ
Can you make plant-based buttermilk with oat milk powder? Yes and it works better than carton oat milk for this. Mixing Overherd powder at a higher concentration gives you a thicker base that curdles more effectively with the lemon juice, producing a closer result to dairy buttermilk.
Can I use apple cider vinegar instead of lemon juice? Yes, both work in the same way. Lemon juice gives a slightly cleaner flavour, while apple cider vinegar adds a subtle tang. Either will produce the acidity needed to react with the baking powder in your recipe.
How long does plant-based buttermilk keep? Store in an airtight jar in the fridge for up to 3 days. Give it a stir before using as it may separate slightly on standing. It's best used fresh for baking where the reaction with baking powder matters most.
Ways to use it
01 Buttermilk pancakes The recipe above. Top with banana, chocolate chips, and maple syrup for the full version.
02 Waffles Works as a direct swap in any waffle recipe. The acidity gives a lighter, crispier result than regular plant milk.
03 Fried chick*n batter Soak pieces of oyster mushroom or tofu in the buttermilk for 30 minutes before coating in seasoned flour and frying. The acidity tenderises and the thickness helps the coating stick.
Variations
Savoury with avocado and chilli Leave out the maple syrup and banana. Top with smashed avocado, a squeeze of lime, and chilli flakes. The buttermilk tang works surprisingly well against the richness of the avocado.
Biscoff and banana Top with sliced banana and a generous spoonful of Biscoff spread. Not subtle, not healthy, absolutely worth it.
Banana foster Cook sliced banana in a pan with a knob of Flora butter, brown sugar, and a pinch of cinnamon until caramelised. Spoon over the stack while still warm. Add a splash of rum if it's that kind of morning 😏
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