Vegan pancakes with a berry sauce

Pancakes are the perfect go-to recipe for a weekend brunch! This vegan option is excellent if you’re embracing Veganuary. The Driscoll’s® Maravilla™ Raspberries in the sauce contain magnesium and potassium which are important for maintaining fluid balance in the body.

Serves 4-4

What you'll need

For the pancakes:

For the berry sauce:

What to do

Combine the flour, bicarbonate of soda, baking powder and salt in a bowl and whisk well. Then slowly whisk in the oat milk until a thick pancake texture forms.

Heat 1 tsp of oil in a pan, once the pan is hot, ladle out the mix into a pancake. Turn down the heat and cook for 3-4 minutes or until bubbles start to appear. Then flip and cook for a further 2-3 minutes. Remove from the heat and repeat until all the pancake mix is used up. You may need to re-oil the pan throughout the process.

In the meantime, add the Driscoll’s® Maravilla™ Raspberries, maple syrup and vanilla extract to a food processor and blitz until smooth. Pour the mix through a cheesecloth (or a fine strainer) into a jug and pour over pancakes to serve.

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