Vegan Fluffy Pancakes with Berries
Get ready for a breakfast delight with these Vegan Fluffy Pancakes with Berries—light, airy, and completely plant-based! This quick and easy recipe, perfect for busy mornings or indulgent weekend brunches, features a simple yet genius blend of pantry staples, including almond milk and apple cider vinegar, to create a dairy-free "buttermilk" base that ensures irresistibly fluffy results. Ideal for vegan and non-vegan audiences alike, these pancakes cook up golden brown and are topped with a medley of fresh mixed berries for a burst of natural sweetness and vibrant color. Finish with a drizzle of maple syrup, and you’ll have a crowd-pleasing dish that’s as delicious as it is Instagram-worthy. Whether you’re seeking simple vegan pancake recipes or healthy berry-studded breakfast ideas, this dish will steal the show!
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Recipe Information
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)
- as desired maple syrup
Instructions
In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together to ensure they are well mixed.
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.
Whisk in the vanilla extract and melted coconut oil into the almond milk mixture.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; do not overmix.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little additional coconut oil if needed.
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.
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pancakes warm, topped with fresh mixed berries and a drizzle of maple syrup.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1645 mg | 72% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 102.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 478 mg | 37% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
