If these Vegan Red, White & Blueberry Pancake Stacks don’t scream AMERICA, I don’t know what does. For many people, a stack of pancakes with maple syrup is just the thing to start the weekend off right. Why not fancy them up with a little dairy-free So Delicious Coco Whipped Cream, Nuttzo Nut & Seed Butter and some fresh berries? Which btw, if you have not tried either one of those products you are MISSING OUT MY FRIEND! They are the best whipped cream and nut butter I have ever had. Yep…I said it.
To be honest, it took awhile for me to find a good way to make vegan pancakes. I am not a vegan but I do like to remove animal protein from my diet from time to time. I knew substitutions were in order for the eggs and milk you would normally put in pancake batter.
You might wonder if it’s possible to make delicious vegan pancakes. Yes, it is very possible, and I like these better than regular pancakes!
Ummmm….what gives these Vegan Red, White & Blueberry Pancake Stacks their red color?
I thought you would never ask. BEET JUICE! Now before you click back to Google and pull up another festive breakfast recipe, let me explain. Beet juice is a beautiful natural dye. They add so many vitamins and nutrients to these pancakes and you can’t taste them at all! In fact, the beets add a little sweetness. Throw in some blueberries and strawberries and you have an anti-oxidant packed breakfast!
What is the trick to making them fluffy?
A couple of things help make these pancakes fluffy. Baking powder and not over-stirring the batter. If you over-stir the batter, it gets rid of the air bubbles that help give them the light and fluffies. Just mix to combine.
How do you make vegan pancakes without milk or eggs?
The process is pretty much the same as the traditional recipe. You’ll use flour, salt, baking powder, a little maple syrup, beet juice, some coconut oil, and of course your favorite non-dairy milk. I like oat milk so that is what I used for mine.
These dairy free and egg free pancakes are made in one bowl, so you don’t have to worry about a big mess to clean up! Those are my favorite kind of meals.
Tips for making these light and fluffy vegan pancakes:
- Let the batter rise for at least 5 minutes. The baking powder needs a few minutes to do its thing.
- Don’t turn the heat too high! Medium heat will do it.
- You will most likely be making these pancakes in batches. In between each batch, add another small dollop of coconut oil to help fry up the pancake.
- I add the blueberries in one at a time once the pancake is just poured into the skillet. If you add the blueberries to the batter bowl, they will sink to the bottom and you will not have evenly distributed berries.This method helps to evenly distribute them so you get a blueberry in each bite.
- I make my mix in a giant measuring cup so it is easy to just pour straight into the skillet. If you do not have this, a ladle will help you pour evenly.
- Don’t flip them too quickly. It will take about 5 minutes for the bottom to cook through. Look for the edges to be cooked, and a few bubbles to form in the batter. Then flip and finish cooking.
- Having a good frying pan makes all the difference- we use this one for 90% of the time for stove-top and pan-fried recipes.
How to make the “Stacks”
Now comes the fun part. Once you have your pancakes all made (try your best to make them around the same size, individual portions), it is time to assemble.
Place your first pancake in the center of your plate. Next, spread a spoonful (or however much you want) on the pancake and spread it around. It is ok if it oozes out the side, I like that!
Plop a dollop of coco whipped cream on top of the nut butter.
Then add fresh cut-up strawberries in the whipped cream. You can always add fresh blueberries here too but don’t forget, it is already the pancake!
Repeat these steps until you have your towering stack of yummy. Add a pile of whipped cream on top and fresh berries. Drizzle with maple syrup and DIG IN!
More Vegan Treats:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1 cup non-dairy milk
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup plus 2 more tablespoons to drizzle on top
- 4 tablespoons beet juice (if you aren't a fan of beets have no fear, you won't taste them. This just gives a natural red color)
- 1 teaspoon vanilla extract
- coconut oil to grease pan and help give a slight crispness to the outside while the inside is nice and fluffy
- 1 tub of non-dairy whipped cream (I use So Delicious Coco Whipped Cream)
- 3 tablespoons nut-butter (I LOVE NUTTZO)
- 1 cup blueberries (fresh or frozen, either way you can add to the batter)
- 1 cup strawberries, cut into quarters
- A few fresh, whole strawberries for garnish
- Maple syrup drizzle
- Mix dry ingredients in a large bowl.
- Add wet ingredients except beet juice (no need for a mixer here, just stir by hand so you don't over-stir the batter. This will make the pancakes tough)
- GENTLY stir in the beet juice. I say this because beet juice stains everything so you want to be careful!
- Let batter sit out for 5 minutes before adding to pan so the batter can slightly rise
- Melt a tablespoon of coconut oil in a large frying pan over medium heat
- Spoon the batter into the pan and now add the blueberries (if you add to the batter bowl, the blueberries will sink to the bottom and not come out evenly)
- Cook until you see the edges starting to turn golden brown (about 5 minutes or so).
- Flip pancakes and continue to cook until done, about 3 more minutes.
- Add a pancake to a plate
- Spread some of the nut butter to the pancake
- Add a dollop of dairy-free whipped cream
- Add chopped strawberries
- Add another pancake and repeat this step 3 more times (or more if you choose)
- Add a pile of whipped cream and fresh berries to the top and drizzle with maple syrup
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