Vegan Raspberry Pancakes with Raspberry Sauce

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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!

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!!

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!