There’s nothing that says weekend more than a glorious stack of pancakes piled with fresh fruit and coconut cream. I made these using my tried-and-true basic pancake batter recipe (below), and also whipped up a quick strawberry compote to go with it. Served drizzled with maple syrup.
To make the strawberry compote, place 1 cup strawberries and 1 tablespoon orange juice or lemon juice into a small saucepan, with 1 tablespoon coconut sugar or maple syrup (to desired sweetness). Heat over medium heat. Once bubbling, cook and reduce for 10-12 minutes, mashing the fruit to combine.
Simple Vegan Pancakes (Refined Sugar Free, Oil-Free)
[cooked-sharing]
Stir together almond milk, apple cider vinegar, and vanilla extract in a small bowl. Let sit for a few minutes to curdle slightly (mimics buttermilk). In a separate bowl, whisk together all dry ingredients.
Pour wet ingredients into dry ingredients slowly and stir until combined, being careful not to over-mix; a few lumps should be left. Let sit for another few minutes (ensures fluffier pancakes).
Preheat a non-stick pan or griddle on a stove over medium heat. Once hot, measure out ¼ cup or ⅓ cup of the prepared batter and pour onto the surface. Cook for 2 minutes or until several bubbles appear on one side, then flip and cook for another 2 minutes on the other side, until both sides of the pancake are lightly browned.
Serve warm with maple syrup, vegan yogurt, and fresh fruit.
- *I like to use a mix of half regular flour and half sprouted whole wheat flour.
- **Substitute 2-3 tablespoon maple syrup.
Ingredients
Directions
Stir together almond milk, apple cider vinegar, and vanilla extract in a small bowl. Let sit for a few minutes to curdle slightly (mimics buttermilk). In a separate bowl, whisk together all dry ingredients.
Pour wet ingredients into dry ingredients slowly and stir until combined, being careful not to over-mix; a few lumps should be left. Let sit for another few minutes (ensures fluffier pancakes).
Preheat a non-stick pan or griddle on a stove over medium heat. Once hot, measure out ¼ cup or ⅓ cup of the prepared batter and pour onto the surface. Cook for 2 minutes or until several bubbles appear on one side, then flip and cook for another 2 minutes on the other side, until both sides of the pancake are lightly browned.
Serve warm with maple syrup, vegan yogurt, and fresh fruit.
Notes
To make the coconut whipped cream, refrigerate a can of full-fat coconut milk (organic works best) overnight or place in the freezer for an hour. Scoop out the solid part into a cold mixing bowl, and beat with an electric mixer until peaks form, about 6-7 minutes. Add a dash of vanilla extract and 2 tablespoon coconut sugar and beat one more minute to combine.
Shantelle says
I used coconut flour instead and wish I had the same results.. 🙁
Hannah says
Oh no! Coconut flour definitely doesn’t work as a substitution– it’s super absorbent and you’ll need a LOT more liquid to compensate for it.
I’d suggest oat flour or buckwheat flour if you don’t want to use all-purpose.
Anonymous says
Does oat flour measure cup for cup the same as all purpose flour?
Hannah says
Oat flour is significantly lighter than all-purpose flour, so if you use one cup of oat flour you won’t be using enough. For this recipe you can try subbing 1.5 cups oat flour (it’ll be about the same weight as 1 cup flour). Also, I do have two other recipes for oat-based pancakes on this site, so if you are looking for a gluten-free version I’d recommend trying those instead!
Azure says
How many pancakes is a serving?
Hannah says
Depends on size! but about 4 medium pancakes (1/2 cup flour)