Vegan Berry Pancakes

My eldest daughter inspired me to add this recipe. It’s a delicious breakfast or brunch pancake, which is easy to cook in a tiny space and vegan too.

Drizzle with maple syrup, top with berries and sprinkle with toasted flaked almonds.

Bite into a cooked berry, and it will explode in your mouth … you’ll love them!

Use whichever flour you have available and prepare the batter 10 minutes ahead, to rest it which allows air bubbles to form and the gluten to relax.

Portions: 8 – 10 pancakes
Prep and Cook Time: Under an hour (with resting time)
Cookware: A large non-stick frying pan and two mixing bowls

  • 100g flour (I like a mix of self-raising wholemeal and plain white)
  • 25g oats
  • 1 level tsp baking powder (2 tbsp if using plain flours)
  • 2 tbsp sugar (or alternative)
  • 1/2 tsp salt
  • 200ml oat milk (any milk alternative)
  • 1 tbsp neutral oil or coconut oil
  • 1 tsp apple cider vinegar (or lemon juice)
  • 1/2 tsp vanilla paste
  • 100 – 125g fresh or defrosted berries, blueberries, cherries – put a few aside for topping


Firstly, put all your dry ingredients into one bowl, mix together then make a well in the centre.

Into your second bowl, pour your wet ingredients. Mix well and pour into the well of flour.

With a large spoon, fold the wet into dry but just until combined. Do not over mix, else it could toughen your pancakes. If you have lumps, don’t worry as they will disperse when rested.

After 10 minutes of resting the batter, mix in 2/3’s of the blueberries and heat a tbsp of oil in your frying pan.

When the oil starts to sizzle, drop a generous tbsp of batter into the heated pan (I usually make 3 at a time) and turn down the heat. On a medium-low heat, allow the base to cook until golden brown and the edges bubble. I find this can take 3 -5 minutes, but make sure they do not burn. Very carefully, flip over and cook for 2 minutes.

I find that cooking them gently on a medium to low heat works best as it cooks the centres, the fruit and prevents burning the outsides.

Cover the cooked pancakes with foil and pop into a warm oven until you’ve used up all the batter.


Stack or place onto plates, drizzle with maple syrup or honey, top with your remaining berries and sprinkle with toasted flakes almonds … yum!

If you are not vegan, a spoon of natural yogurt is excellent too.