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Fluffy Vegan Pancake Stack with Berry Compote

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Light, pillowy vegan pancakes topped with a sweet-tart berry compote, perfect for a comforting and nourishing breakfast.

Ingredients

Scale
  • 1 cup oat flour
  • 2 tablespoons organic cane sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened almond milk
  • 1/4 cup aquafaba (liquid from canned chickpeas)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed frozen berries (blueberries, raspberries, blackberries)
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Pour 1/4 cup of chickpea liquid into a clean bowl. Using a hand mixer or whisk, beat it until it forms soft, billowy peaks (3-5 minutes).
  2. In a large bowl, combine oat flour, sugar, baking powder, baking soda, and salt. Whisk to evenly distribute.
  3. In a separate bowl, whisk together almond milk, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined; batter will be slightly thick and lumpy.
  5. Gently fold the whipped aquafaba into the batter, keeping as much air as possible.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut or neutral oil.
  7. Pour 1/4 cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden.
  8. While pancakes cook, combine frozen berries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir and mash berries as they soften for 5-7 minutes.
  9. If thicker compote is desired, stir in cornstarch slurry and cook 1-2 more minutes until thickened.
  10. Stack pancakes on plates, spoon berry compote over the top, and serve immediately.

Notes

Use chilled aquafaba for better volume and whip to soft peaks. Avoid overmixing batter to keep pancakes fluffy. Medium heat prevents burning and undercooking. Leftover pancakes freeze well; reheat in toaster or skillet for best texture. Add a splash of almond milk if batter thickens while resting.

Nutrition

Keywords: vegan pancakes, berry compote, plant-based breakfast, oat flour pancakes, dairy-free, egg-free, vegan breakfast

Find it online: https://sunnysavory.com/fluffy-vegan-pancake-stack-with-berry-compote-easy-recipe-for-breakfast-bliss/