Fluffy American Pancakes with Berries Syrup & Oats cream

I’ve been experimenting with vegan pancakes for a while and I’ve never been fully satisfied with the results – until today…

These are very light, fluffy and super tasty. The experiments are over, this is the best vegan pancake recipe. Even my dairy addict friends love these!

I tend to make small pancakes as I like to stack them… but if your frying pan is not big enough to make more than one small pancake at the time then bear in mind this process might be quite time consuming. I keep the pancakes in the oven (very low heat) while I cook them.

I use Mr. Hugh’s rapeseed oil (called canola oil in the US) which is grown, harvested, pressed and bottled at Hall Farm in Norfolk, UK. This oil is healthy and rich in Omega 3, it has a subtle flavour making it a great substitute for butter. If you can’t find rapeseed oil in the stores you could also use vegetable oil.

Hope you love these as much as I do. Please send me your comments or questions in the form at the bottom of this page.

Fluffy American Pancakes with Berries Syrup & Oats cream

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Dessert, Snack
Region American

Ingredients

Optional

  • 4 tablespoons Oats cream

Batter

  • 2 cups Flour
  • 2 tablespoons Sugar (I use brown)
  • 1/2 teaspoon Salt
  • 4 tablespoons Baking powder
  • 1 teaspoon Vanilla essence
  • 4 tablespoons Rapeseed oil (extra virgin cold pressed is best)
  • 2 cups Non-dairy milk

Syrup

  • 1 cup Raspberries
  • 1 cup Blackberries
  • 4 tablespoons Water
  • 2 tablespoons Sugar
  • 2 tablespoons Vegetable spread such as margerine
  • 1 tablespoon Maple syrup

Flaxegg

  • 2 tablespoons Grounded Flaxseeds
  • 4 tablespoons Water

Directions

Batter
Step 1
Add the flaxseeds and the water into a glass and stir with a fork (in the vegan world this mixture is called Flaxeggs). In a large bowl mix all dry ingredients first, then add the wet ingredients including the Flaxeggs and mix with a wooden spoon until smooth. The batter should turn out quite thick but runny.
Berries syrup
Step 2
Add 1tsp vegetable spread to a small/medium pan under medium heat. Once melted add the berries. If you're using frozen berries let them cook for a couple of minutes. Add the sugar, water and maple syrup - once it all comes to a boil leave it simmering for 3 minutes and then switch the heat off. Re-heat once it's ready to serve.
Cooking!
Step 3
Get a non-stick frying pan quite hot then turn the heat down to a medium heat. Add 1/2tsp of the vegetable spread. When it's melted, add some batter - I like to make small pancakes and for that I use 1/4 cup of batter per pancake, this makes about 8 pancakes with a 10cm diameter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown. (around 2mins each side)
Step 4
Repeat until all the batter is used up, grease the pan in between each pancake if needed. You can keep the pancakes warm in the oven a a low temperature.
Step 5
Stack the pancakes and pour the heated berries syrup over them followed by the oats cream. Also delicious just with maple syrup, hot chocolate sauce or jam.

2 Comments

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  1. Christine

    · · Reply

    These are so wonderful! Perfectly fluffy and sweet. All my pancake needs are fulfilled!

  2. Amy @swiss miss in the kitchen

    · · Reply

    Wow these pancakes look picture perfect!!! Need to tag them for christmas breakfast! 🙂

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