Vegan Raspberry Pancakes
These vegan raspberry pancakes are fluffy, golden, and dotted with juicy fresh raspberries that burst with bright, tart flavor in every bite. The batter is simple and quick: no eggs and no dairy, just a handful of pantry staples whisked together in minutes. The raspberries get folded in gently at the end for beautiful pops of pink throughout. Serve hot off the pan with maple syrup for a weekend breakfast worth waking up for. Also try my Vegan Banana Pancakes, Chocolate Chips Pancakes, or Oatmeal Pancakes.
Eggless Dairy-Free Raspberry Pancakes
These Raspberry Pancakes are so easy to make. They are fluffy and delicious.
Ingredients
- 3/4 cup (180 ml) Water, room temperature
- 2 tbsp (24 g) Superfine Granulated Sugar
- 1 tbsp (15 ml) Vanilla Extract
- 2 tbsp (30 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 1 tbsp (12 g) Baking Powder
- 1/2 cup (80 g) Fresh Raspberry
Instructions
- To a bowl, add water, sugar, oil and vanilla extract. Whisk until sugar dissolves completely.
- Then, sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Then, add fresh raspberry. Fold in batter carefully without crushing the fruits.
- Heat pan on low heat. Then oil the pan.
- Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side, until golden brown.
