I am always trying to find new breakfast items to add to my personal cookbook. I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. I’ve made this recipe very simple for any home chef to follow. The recipe as written will serve about 3 people. You can triple it for a family of 5. I had leftover berries from the farmer market and decide to create a sweet but tart berry compote to top off my pancakes.

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

1. Add your raspberries, blackberries, maple syrup, and lemon zest to a pot, bring to a simmer.

2. While your compote simmers, mix together your dry ingredients. (AP flour, basking soda + powder, salt)

3. Mix together your wet ingredients separate then your dry (Flax egg, oat milk, lemon juice, walnut oil, vanilla extract).

4. 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.

5. 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.

6. Enjoy while fresh and hot!

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__