vegan {egg-less & dairy free} pancakes & fresh berry coulis

*Note: Many followers reported these measurements were off, causing the pancakes to not hold their form. I have made adjustments to the recipe in 2019. Let me know your thoughts in the comments!-Maria*

These Vegan {egg-less & dairy free} Pancakes topped with Fresh Berry Coulis are not only healthy, but deliciously hearty.

These yummy hotcakes are made without eggs and coconut milk takes the place of dairy milk. Coconut sugar and fresh berry coulis are used to naturally sweeten these cakes {replacing white sugar and maple syrup}.

ingredients

pancakes

• • 1 cup flour

• • 2 tablespoons sugar (I used coconut sugar)

• • 1 tablespoon baking powder

• • ½ teaspoon salt

• • 1 cup non-dairy milk (I used coconut milk)

• • 1 tablespoon apple cider vinegar

• • 1 teaspoon vanilla
  • a few dashes of pumpkin pie spice, cinnamon or nutmeg
  • coconut oil, for cooking

fresh berry coulis

• • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 5 strawberries, halved
  • 1/4 cup water
  • 1 teaspoon coconut sugar or honey {if you’re not an ethical vegan}

makes about 4 pancakes

directions

1. On the stove top, heat a cast iron pan {or griddle} on medium.
2. Brush a thin layer of coconut oil in the pan.
3. Mix and whisk all pancake ingredients to make the batter.
4. Pour batter in the pan to make circles {about 1/4 cup for each}. Heat the pancakes in the pan until the top begins to bubble, flipping them over to cook both sides {lightly grease pan with coconut oil as you cook to avoid burning}.
5. While the pancakes cook, put all fresh berry coulis ingredients in a small sauce pan. Simmer on medium heat until berries soften and sauce thickens {about 5 minutes}.
6. Serve pancakes topped with fresh berry coulis.

These vegan pancakes are fresh and healthy. Allowing you to have a guilt-free, yet hearty, breakfast.