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Home » Breakfast » Pancakes

Vegan Raspberry Pancakes with Raspberry Sauce

April 5, 2020 by Helena Leave a Comment

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These Vegan Raspberry Pancakes with Raspberry Sauce are the perfect spring breakfast. Naturally colored with raspberries and pink pittaya powder.

I love the combination of the lemon and raspberry flavor in thees light and fluffy vegan pancakes. Top it off with the easy raspberry sauce that makes the whole dish sing!

Vegan Raspberry Lemon Pancakes with Raspberry Sauce

I loooove pancakes for a lazy weekend breakfast. And the leftovers can be stored in the freezer and enjoyed on a busy week day morning too. One of my other favourites are these Blood Orange Vegan Pancakes and the whole family loves these Easy Vegan French Toast

Making the pancake batter from scratch is really easy. 

Ingredients you need to make these pancakes:

Raspberry sauce

  • Raspberries, frozen or fresh
  • Water
  • Maple syrup

Pancakes

  • Almond milk
  • Apple cider vinegar
  • Lemon juice and zest
  • Maple syrup or honey
  • All purpose flour
  • Baking powder
  • Pink pitaya powder or pink food color (optional)
  • Pinch of salt
  • Raspberries, frozen or fresh
  • coconut oil for cooking and raspberries for serving

Substitutions

  • Raspberries – You can use both fresh or frozen raspberries in these pancakes. Or substitute with either strawberries or blueberries. I use frozen raspberries here for the pancakes, sauce and for topping. Right now its hard to get fresh berries, so frozen works great!
  • Maple syrup – Agave syrup or other liquid sweetener can also be used. I have even used normal or brown sugar in a pinch!
  • Almond milk – I love unsweetened almond milk and use it in most of my recipes. But this can easily be substituted for any other kind of milk. Soy milk or oat milk are two examples that works great in this recipe. If you aren’t vegan, normal milk can also be used.

Variations

I love the combination of raspberry and lemon in this recipe.

  • Jam – Instead of the raspberry sauce these pancakes also tastes great when served with this Strawberry chia jam or store bought jam for serving
  • Toppings – add some extra toppings like, chocolate chips or other berries

If you have a lot of strawberries see this recipe for my Vegan Strawberry Pancakes

Storage

Let the pancakes cool down completely. Store leftover pancakes in an airtight container in the fridge for up to 3-4 days.

You can also freeze them in an airtight container or ziplock bag for up to 3 months.

Top tip

It is important that you leave the almond milk to sit with the vinegar and the lemon. This reacts and the milk curdles leaving a buttermilk like result. So don’t be alarmed when it separates and goes lumpy, thats what you want! 

Leaving the batter to rest for 5 minutes is also an important step to create fluffy, vegan pancakes. It allows the baking powder to activate, just don’t let the batter sit too long, then you will end up with flat pancakes. And you don’t want that!!

Vegan Raspberry Lemon Pancakes with Raspberry Sauce

For more vegan pancake recipes, take a look at these: Vegan Cinnamon roll Pancakes, Vegan Apple Cinnamon Pancakes, Chocolate Pancakes With Caramelized Bananas (Vegan and Gluten free) and Easy Vegan French Toast

For more breakfast recipes check out my Strawberry Banana Overnight Oats, Healthy Strawberry crumble bars (Vegan and Gluten free), Warm Chai Spiced Chia Pudding with Cinnamon Apples, Creamy Coconut and Banana Chia Pudding, Chocolate Chia Pudding

I would love to hear from you!

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy cooking!

Vegan Raspberry Lemon Pancakes with Raspberry Sauce
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Vegan Raspberry Pancakes with Raspberry Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Vegan Raspberry Pancakes with Raspberry Sauce are the perfect spring breakfast. Naturally colored with raspberries and pink pittaya powder.

Servings: 4 portions
Author: Helena
Ingredients
Raspberry sauce
  • 2 Cups (250g) raspberries, frozen or fresh
  • 2 Cups water
  • 4 tablespoon maple syrup
Pancakes
  • 1 Cup (250 ml) almond milk
  • 1 tablespoon apple cider vinegar
  • 1 large lemon juice and zest
  • 1 tablespoon maple syrup or honey
  • 1 ¼ Cup (190g) all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon pink pitaya powder (optional)
  • pinch of salt
  • ¾ Cup (100g) raspberries
  • coconut oil for cooking and raspberries for serving
Instructions
Raspberry sauce
  1. Start by making the sauce. Place the raspberries and water in a small sauce pan. Bring to a simmer and cook for about 5 minutes or until the raspberries are mushy. Add the maple syrup and simmer for an additional 5 minutes. Mush the raspberries with a fork or strain the sauce if you want it smooth.

Pancakes
  1. Start by mixing the almond milk with the vinegar, lemon juice and zest. Let the mixture sit for 5 minutes.
  2. Mix the dry ingredients in a bowl, add the almond milk mixture and the maple syrup to the bowl, mix until just combined. Let the batter rest for 5 minutes then gently fold in the raspberries.

  3. Heat a non-stick pan over medium heat, melt a little coconut oil and ladle a small amount of batter into the pan. Cook until the pancakes has bubbles on the top begin to set. Flip and cook the other side.

  4. Serve the pancakes with the raspberry sauce and more fresh or frozen raspberries.

    Enjoy!

More Pancakes

  • Blood Orange Vegan Pancakes topped with orange slices, yoghurt and blueberries.
    Blood Orange Vegan Pancakes
  • French Toast on a plate served with fresh strawberries and maple syrup.
    Easy Vegan French Toast recipe
  • The French Toast on a plate topped with fresh fruit and berries and maple syrup.
    Coconut French Toast
  • Strawberry Lemon Pancake Cake
    Strawberry Lemon Pancake Cake

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Hi, I'm Helena!

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