Vegan American Pancakes with Berry Topping

Batter Ingredients Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
2. Create a well in the center of the dry ingredients and pour in the oat milk.
3. Whisk the mixture gradually from the center outwards, incorporating all the dry ingredients until you have a smooth batter. If the batter seems too thick, you can add a little more oat milk, one tablespoon at a time.
4. Let the batter rest for about 5 minutes. This allows the flour to absorb the liquid and results in fluffier pancakes.
5. Heat a non-stick frying pan or griddle over medium heat. Add a small amount of coconut oil to lightly grease the pan.
6. For each pancake, pour about 1/4 cup of batter into the pan. Cook until bubbles form on the surface and the edges start to look dry (about 2-3 minutes).
7. Flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown.
8. Repeat with the remaining batter, adding more coconut oil to the pan as needed.
9. Keep the cooked pancakes warm by placing them on a plate in a low oven (around 200°F/95°C) while you cook the rest.
10. To serve, stack the pancakes on plates. Top with fresh blueberries and raspberries, and add a generous dollop of vegan whipped cream.
11. If desired, you can also drizzle with maple syrup or your favorite pancake topping.
12. Serve immediately and enjoy your vegan American pancakes!