Vegan pancakes so easy they might just replace my weekday morning cereal…
If someone would’ve told me 4 years ago how easy it is to make vegan pancakes and blackberry (or any berry) compote, I’d be punctuating every one of my meals with a stack of these fluffy and flavorful flapjacks. But, alas, up until this morning, I assumed that compotes were the unknowable magic of classically trained French chefs, sweet and syrupy sauces that required constant doting and a blowtorch to remove from your saucepan. While the latter half of that sentence may be true (the pot is still soaking in my sink as we speak), the fact remains that this 3-ingredient blackberry compote was a breeze to whip up and seriously upped the fancy factor of these classic vegan pancakes.
Let me emphasize the simplicity of this vegan pancake recipe by saying that I made them before consuming coffee. Before even smelling the rich French Roast grounds in my pantry. Which is saying a lot as there is little I can do without java. But the beauty of this egg-free and dairy-free recipe is that you just dump all the ingredients in a bowl (or blender) and stir. No sifting, no separating liquid from dry ingredients.
I can’t remember the last time I made pancakes from scratch, but when I did, they weren’t vegan. And for some reason, I was worried that this dairy-free variation would be lacking in some of the traditional griddlecake excitement, the pizzazz that compels me to pile them to structurally unsound heights at breakfast buffets. But I worried for nothing. Even without the blackberry compote, these treats offer a subtle warmth (from the cinnamon) and sweetness (from the honey). The consistency is thick and doughy enough to hold up to a whirl around your plate to pick up puddles of maple syrup and vegan butter, but light enough to absorb whatever toppings you sprinkle on (powdered sugar, more honey, chocolate syrup…no judgement).
This recipe is definitely going to be my go-to, Sunday morning, impress the boyfriend breakfast. They look so good stacked high and can be tweaked to suit whatever pancake mood you’re in, from classic syrup and butter to whipped cream, sprinkles and crushed-up Oreos (also classic). See below for the full Easy Vegan Pancake recipe as well as the equally simple Blackberry Compote recipe and let me know if they’re just as easy-breezy for you!
Easy Vegan Pancakes Recipe
- 1/2 cup unsweetened applesauce
- 1 1/4 cup flour
- 1/2 cup unsweetend dairy-free milk
- 2 teaspoons lemon juice
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- dash of cinnamon
- Add all ingredients to large bowl, in no particular order.
- Stir using a spoon until smooth and all pockets of flour have been mixed in.
- Heat a non-stick pan on medium heat and dollop about a third cup of the batter onto the pan.
- Let cook for about 2 minutes on each side or until golden brown.
*Recipe adapted from Feasting on Fruit.
Blackberry Compote Recipe
- 1 cups blackberries
- 1/8 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Add all ingredients to a medium saucepan. Place on medium heat.
- Let sit for 15 minutes or until ingredients thicken into a sticky sauce, stirring occasionally.
- Remove from heat and enjoy!
*Original recipe by GIGY.