Vegan Raspberry & Vanilla Pancakes

These vegan Raspberry & Vanilla Pancakes are quick & easy to make. They are perfect for any weekend brunch! No eggs, no dairy, yet super fluffy!

Course Breakfast

Cuisine American, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings stacks à 4 pancakes

Calories 370kcal

Author Bianca Haun | Elephantastic Vegan

In a bowl, mash the peeled banana and add the plant-based milk, and maple syrup. Give it a quick whisk.
Then add the flour, baking powder, and ground vanilla beans. Whisk until incorporated. Let the batter sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium heat. Add a small ladle of pancake batter*. Add approx. 4 raspberries per pancake. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 8 pancakes out of the batter.
Stack the pancakes, drizzle with more maple syrup and add fresh raspberries.

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.

Tips for making the perfect vegan pancakes:

Flip the pancakes when you see small bubbles in the center.
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
Not fluffy enough? Add more baking powder.
If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.