Fresh Berry Vegan Pancakes Recipe

Make flax egg

In a small bowl whisk together the ground flaxseed and warm water. Let sit for 5 minutes until thickened and gel-like.

Mix dry ingredients

In a large mixing bowl sift or whisk together the all-purpose flour, ground oat flour (or oat flour), baking powder, baking soda, sugar and salt until evenly combined.

Combine wet ingredients

In a separate bowl combine the plant milk, oil, vanilla extract and the thickened flax mixture. Whisk lightly to combine.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine. Let batter rest 5 minutes to hydrate the oats and activate leaveners. If batter is too thick after resting, whisk in 1-2 tablespoons more plant milk to reach a pourable but still thick consistency.

While batter rests, prepare berries. In a bowl lightly toss the sliced strawberries and blueberries with the powdered sugar, maple syrup and optional lemon zest. Let sit 5 minutes so juices begin to release and create a lightly sauced topping. Reserve a few whole berries for garnish if desired.

Choose desired protein add-on(s). Cook according to type: Veggie sausage, vegan bacon or vegan chorizo – pan-fry over medium heat with a little oil until browned and heated through (veg sausage 6–8 min, flipping; vegan bacon 2–4 min each side; vegan chorizo crumble 6–8 min). Chicken or pork sausage – cook in a skillet over medium heat with 1 tbsp oil, turning regularly until internal temperature reaches 165°F (74°C) for chicken or 160°F (71°C) for pork, about 8–12 minutes depending on thickness. Candied bacon – cook bacon in a skillet, sprinkle with brown sugar or maple syrup and continue to cook until caramelized, about 6–8 minutes. Keep cooked proteins warm on a tray in a low oven (200°F / 95°C) while you make pancakes.

Heat a large nonstick skillet or griddle over medium heat. Brush or wipe on a little neutral oil or vegan butter to coat the surface. Test heat by sprinkling a few drops of water; they should sizzle and bead.

For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between pancakes. If you like berries cooked onto the pancake, scatter a few blueberries and small strawberry slices on top of each pancake immediately after pouring the batter.

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip carefully with a spatula and cook the second side 1.5–2 minutes until golden and cooked through. Adjust heat as needed to prevent burning; medium-low may be necessary for the second side.

Repeat with remaining batter, wiping skillet and re-oiling as needed. Keep finished pancakes warm in the low oven while finishing the batch.

Stack 3 pancakes per serving on plates. Spoon the macerated fresh berries and their syrup over the stack. Dust each plate lightly with additional powdered sugar if desired and drizzle with maple syrup to taste.

Arrange the chosen protein add-on beside or on top of the pancakes. For a vegan option, use veggie sausage/vegan bacon/vegan chorizo. For non-vegan options, use chicken sausage, pork sausage or candied bacon as prepared.

Garnish with a few whole berries and a small pat of vegan butter (optional). Serve immediately.