Vegan Pancakes š„ with Berry Compote
Iām always experimenting with new breakfast ideas for my personal cookbook, and these vegan pancakes are a new favorite. The recipe is simple, easy to scale up for a crowd, and serves about three people as written (triple it for a family of five). I used leftover farmers market berries to make a sweet-tart berry compote that pairs perfectly with the fluffy pancakes.
Vegan Pancakes š„ with Berry Compote
Prep time: 15 mins
Serves: 3-4
Cook Time: 10 mins
Total Time: 25 mins
INGREDIENTS
Dry ingredients
1 cup AP flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
Wet ingredients
2 tbsp flax meal + 4 tbsp water, mixed
1 cup oat milk
2 tbsp walnut oil.
juice of 1 lemon
1 tsp vainilla extract
Compote ingredients
handful of blackberries
handful of raspberries
zest of one lemon
1/2 cup maple syrup
INSTRUCTIONS
Add your raspberries, blackberries, maple syrup, and lemon zest to a pot, bring to a simmer.
While your compote simmers, mix together your dry ingredients. (AP flour, basking soda + powder, salt)
Mix together your wet ingredients separate then your dry (Flax egg, oat milk, lemon juice, walnut oil, vanilla extract).
Slowly add your wet into your dry and mix until a pancake consistency forms. You may need to add an extra TBSP or two of oat milk.
Preheat your pan over medium heat and add in a drizzle of walnut oil. Make each pancake size 1/2 cup of batter. Once pancakes are cooked, lay on a platter and pour your compote on top.
Enjoy while fresh and hot!
