Vegan Fluffy Pancakes with Berries
Start your morning right with these Vegan Fluffy Pancakes with Berries—a plant-based twist on a breakfast classic that's as light and airy as it is delicious! Made with simple pantry staples like all-purpose flour, almond milk, and a touch of apple cider vinegar for that perfect vegan "buttermilk" effect, these pancakes cook up golden and tender. The addition of melted coconut oil and vanilla extract infuses each bite with subtle sweetness, while fresh mixed berries and a drizzle of maple syrup provide a vibrant, naturally sweet topping. In just 25 minutes, you can whip up a stack of these dairy-free and egg-free pancakes, perfect for a cozy weekend brunch or a quick weekday treat. Whether you're vegan or simply looking for a healthier morning option, this recipe is sure to become a family favorite!
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Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 cup fresh mixed berries (such as blueberries, raspberries, and sliced strawberries)
- 0 as desired maple syrup
Directions
Step 1
In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together to ensure they are well mixed.
Step 2
In a separate bowl, combine almond milk and apple cider vinegar. Stir well and let sit for about 5 minutes to curdle slightly; this serves as your vegan buttermilk.
Step 3
Whisk in the vanilla extract and melted coconut oil into the almond milk mixture.
Step 4
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; do not overmix.
Step 5
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little additional coconut oil if needed.
Step 6
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles start to form in the middle and the edges look set, about 2-3 minutes.
Step 7
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
Step 8
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Step 9
Serve the pancakes warm, topped with fresh mixed berries and a drizzle of maple syrup.
Nutrition Facts
| Serving size | (744.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1171.1 |
| Total Fat 32.3g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1644.8mg | 0% |
| Total Carbohydrate 209.2g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 102.8g | |
| Protein 15.6g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 478.4mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 543.9mg | 0% |
Source of Calories