Vegan Blueberry and Raspberry Pancakes

Happy Tuesday! This is my first recipe for the blog. A bit excited so I made my favorite breakfast dish, blueberry and raspberry vegan pancakes! You might wonder “Vegan pancakes!?” yup, these are made with out the use of dairy! For there pancakes, I like to use almost milk, you can also use soy milk or coconut milk, even water if you’re out of milk. I was surprised how fluffy and light these pancakes came out. Pancakes are a perfect breakfast for Sunday morning with my family. My husband and I enjoy waking up at brunch and making  these delicious vegan pancakes. You can use any berries you like.

Well, let’s get started with the recipe!

Ingredients you need:

  • 1 1/4 cup all-purpose flour
  • 1 tbsp sugar
  • 2 tbsp baking powder (yes, 2 tbsp)
  • 1 pinch of salt
  • 1 cup almond milk (or any other non-dairy milk) or water if you don’t have milk
  • 2 tbsp coconut oil (or vegetable oil)
  • 1 qt. of blueberries
  • 1 qt. of raspberries, cut in half. (save some whole ones for toppings)

Prep Time: 5 minutes

Cook Time: 10 minutes

I used 1 qt. of organic Blueberries and Raspberries.

Directions: 

  1. Combine flour, sugar, baking powder, and salt  all together in the large bowl and mix it. Whisk milk and oil together in a small bowl. Mix wet ingredients and dry. Keep stirring until its all smooth with no bubbles. Mixture will be lumpy. It’s ok. Add your berries.
    Add as many blueberries and raspberries (halves) as you like.

    Add as many blueberries and raspberries (halves) as you like.

  2. Heat a lightly oiled (I usually don’t oil mine)  pan over medium heat. Spoon batter onto the pan. Cook until bubbles form and the edges are dry.
  3. Flip, and cook until browned on the other side. All done!
  4. Pancakes are ready to serve with any syrup of your choice.

Enjoy!