Fluffy Vegan Pancakes with Raspberry Sauce
Nothing starts the day off quite like a big stack of pancakes! Thankfully it’s easy to make vegan pancakes without eggs.
This recipe for fluffy vegan pancakes with oat milk couldn’t be simpler to make using just a few ingredients you probably already have in your cupboard.
You can use any berries you like to make the sauce, but we love how the sharpness of the raspberries wakes us up in the morning!
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Total Time: 10 minutes
Servings: 2
Rating:
Total Time: 10 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the pancakes:
- 125 125 g plain flour
- 0.5 0.5 tsp bicarbonate of soda
- 0.5 0.5 tsp baking powder
- Pinch of salt
- 175 175 ml oat milk
- Oil for cooking
- For the raspberry sauce:
- 200 200 g raspberries
- 1 1 Tbsp maple syrup
- 0.5 0.5 tsp vanilla extract
Method
-
Combine the flour, bicarbonate of soda, baking powder and salt in a bowl and whisk well. Then slowly whisk in the oat milk until a thick pancake texture forms.
-
Heat 1 tsp of oil in a pan, once the pan is hot, ladle out the mix into a pancake. Turn down the heat and cook for 3-4 minutes or until bubbles start to appear. Then flip and cook for a further 2-3 minutes. Remove from the heat and repeat until all the pancake mix is used up. You may need to re-oil the pan throughout the process.
-
In the meantime, add the raspberries, maple syrup and vanilla extract to a food processor and blitz until smooth. Pour the mix through a cheesecloth (or a fine strainer) into a jug and pour over pancakes to serve.
If you loved these vegan oat milk pancakes with raspberry sauce, you’ll love these vegan cinnamon blueberry pancakes.
