Vegan Pancakes with a Berry Sauce (ve, gf, refined-sugar free)

Is there anything better than a big stack of [vegan, wheat and refined sugar-free] pancakes on a Saturday morning? I don’t think so.
These pancakes are light and full of goodness whilst still delicious and easy to make.

• Ingredients

  • 100g frozen mixed berries

  • 3tbsp maple syrup

  • a squeeze of lemon juice

  • 150g buckwheat flour

  • 1tsp baking powder

  • 20g oat flour

  • 300ml of coconut mylk (from a carton, or any other plant-based mylk you like)

  • 30g coconut oil (melted), plus a little bit for cooking

  • 1tsp vanilla extract

• Method

  1. Start by making the berry sauce; to a small pan, add the frozen mixed berries, 2tbsp of maple syrup and the lemon juice. Mix constantly under low heat. The water from the berries will mix with the maple syrup to make a thick sauce.

  2. For the pancakes; into a large bowl mix in the buckwheat and oat flours and the baking powder. To a measuring jug, or another bowl, add the coconut mylk, melted coconut oil, 1tbsp maple syrup and vanilla extract.

  3. Gently whisk the wet ingredients into the flour mixture until everything is well combined.

  4. To cook the pancakes, heat a large non stick frying pan, brush with a little coconut oil and spoon in a big tablespoon of the batter. Cook through on both sides. Keep the cooked pancakes on a plate in the oven at 50°C to keep them warm.

  5. Serve the pancakes with the sauce, fresh berries, maple syrup and a big dollop of coconut yogurt.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.