These Vegan Raspberry Pancakes with Raspberry Sauce are the perfect spring breakfast. Naturally colored with raspberries and pink pittaya powder.
- 2 Cups (250g) raspberries, frozen or fresh
- 2 Cups water
- 4 tablespoon maple syrup
- 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
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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.
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Start by mixing the almond milk with the vinegar, lemon juice and zest. Let the mixture sit for 5 minutes.
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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.
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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.
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Serve the pancakes with the raspberry sauce and more fresh or frozen raspberries.
Enjoy!