Vanilla Peach Buttermilk Pancakes

To make vegan buttermilk, place 2 tablespoons apple cider vinegar or lemon juice in a liquid measuring cup. Add enough non-dairy milk to equal 2 cups of buttermilk. Whisk together and let sit for a few minutes before using.

Combine the flour, baking powder and sea salt in a large mixing bowl.

In a small dish, whisk together the ground flax seed and water to make your flax egg. Set the flax/water mixture aside for a few minutes to thicken.

Place the vegan buttermilk in a small mixing bowl along with the canola oil and vanilla. Add the flax egg to this mixture as well. Whisk all of the wet ingredients together until smooth and then add the diced peaches.

Pour the wet ingredients into the large bowl with the dry ingredients and mix until combined.

Heat a nonstick skillet on medium-high heat. Pour 1 cup of the batter into the pan and cook the pancake until small bubbles start to show through the batter. Flip the pancake over and cook a few minutes more. Continue to make 6 pancakes.

Serve with vegan margarine, pure maple syrup and fresh fruit.