Recipe: WFPB Pancakes With Berries
Who doesn’t love pancakes?! I guess there are some people who don’t, but I am not one of those people! Anyway, these are WFPB, delicious, and easy.
***Side note: this can be used as waffle mix as well!***
For the Pancakes:
1 Tablespoon Arrowroot powder (can sub cornstarch or Cassava flour)
2 cups plant milk
1 Tablespoon apple cider vinegar
2 ½ cups whole wheat pastry flour
3 Tablespoons Coconut sugar (can sub date sugar or maple syrup)
1 Tablespoon baking powder
½ teaspoon salt
⅓ cup water
2 Tablespoons applesauce
1 teaspoon vanilla extract
Optional: 1-2 mashed bananas & 1 teaspoon cinnamon
Whisk the arrowroot powder, milk, and vinegar in a cup or jar and set aside.
Whisk flour, sugar, baking powder, and salt together in a large bowl. (Skip the sweetener for now if it is liquid, like maple syrup and add it during the next step)
Make a well in the dry ingredients and add the water, applesauce, vanilla extract, and milk mixture from earlier. Mix until just incorporated (overmixing can cause tough or rubbery pancakes.).
On a hot griddle, nonstick pan, or cast iron skillet, measure out about ⅓ cup of batter per pancake. This will give you 12-15 pancakes! When the pancake starts to bubble all over, flip and cook for another 30 seconds to 1 minute.
Top with maple syrup, berries, sliced bananas or whatever topping you choose!
For the Berry Topping:
***If you’re making the berries, start these before you start making the pancakes!!!***
1 cup frozen blueberries
⅓ cup frozen raspberries
2 Tablespoons water
½ teaspoon lemon zest
Juice from ½ lemon
¼ cup coconut sugar
(***You can use any mixture of berries that you like. It doesn't have to be blueberries & raspberries, Just don't use more than 2 cups total)
Place all ingredients in a small saucepan and heat up over medium heat.
Make sure to turn the heat down if the boiling gets out of control and stir occasionally.
Once the berries have broken down and the liquid begins to thicken, it’s done! (Some of the water will cook off and reduce)
The longer this cools, the thicker it tends to get. It can be saved in a jar or airtight container for about a week in the fridge.