Vegan American Pancakes with Berry Topping
Start your day with a stack of fluffy, golden vegan American pancakes. These dairy-free and egg-free pancakes are just as delicious as the traditional version, with a light and airy texture that's perfect for soaking up maple syrup. Topped with a generous handful of fresh blueberries and raspberries, and a dollop of vegan whipped cream, these pancakes are a delightful treat for breakfast or brunch. Whether you're vegan or simply looking to try something new, these pancakes are sure to become a weekend favorite.
Batter Ingredients Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- Create a well in the center of the dry ingredients and pour in the oat milk.
- 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.
- Let the batter rest for about 5 minutes. This allows the flour to absorb the liquid and results in fluffier pancakes.
- Heat a non-stick frying pan or griddle over medium heat. Add a small amount of coconut oil to lightly grease the pan.
- 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).
- Flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the pan as needed.
- 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.
- To serve, stack the pancakes on plates. Top with fresh blueberries and raspberries, and add a generous dollop of vegan whipped cream.
- If desired, you can also drizzle with maple syrup or your favorite pancake topping.
- Serve immediately and enjoy your vegan American pancakes!
Notes
- Don't overmix the batter—whisk just until smooth to keep pancakes fluffy.
- Letting the batter rest for 5 minutes really helps the texture (the flour hydrates and the batter thickens slightly).
- If your first pancake browns too fast, lower the heat a bit—medium heat gives the best rise and color.
- Grease lightly between batches (too much oil can make edges fry instead of cook evenly).
- Add berries and whipped cream at serving time so the pancakes stay fluffy and don’t get soggy.
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Pan
- Stove
- Spatula
- Oven
Nutrition Facts
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