Wake up your taste buds with a delicious twist on a breakfast classic! These Vegan Raspberry Vanilla Pancakes are not only fluffy and satisfying but also bursting with the sweet-tart flavor of fresh raspberries. Perfect for a lazy Sunday morning or a quick weekday breakfast, this recipe promises to elevate your pancake game to new heights. With just 25 minutes from prep to plate, you'll be indulging in a stack of these delightful pancakes before you know it. Get ready to impress your family and friends with a breakfast that’s as beautiful as it is delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- Create a well in the center of the dry ingredients. Pour in the almond milk, vegetable oil, and vanilla extract. Gently mix with a whisk or spatula until the batter is smooth and just combined. Be careful not to overmix, as this can make the pancakes tough.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate, which will help create fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil or vegan butter if needed.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Immediately sprinkle a few fresh raspberries onto the wet batter surface.
- Cook the pancake until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm, garnished with additional fresh raspberries and a drizzle of maple syrup or vegan whipped cream if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense pancakes, so a few lumps are perfectly fine!
- Let the Batter Rest: Allow your batter to rest for about 5 minutes before cooking. This helps the flour absorb the liquid and activates the baking powder, leading to fluffier pancakes.
- Perfect Heat: Make sure your skillet is at the right temperature. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. A medium heat is usually ideal.
- Add Raspberries Wisely: Sprinkle the raspberries onto the batter right after pouring it onto the skillet. This ensures they stay intact and don’t sink to the bottom of the batter.
- Serving Suggestions: For an extra treat, serve your pancakes with a drizzle of maple syrup or a dollop of vegan whipped cream, and don't forget to add more fresh raspberries on top for that pop of color and flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 5g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
