Vegan Haskapa Pancakes

Vegan Haskapa Pancakes

Whip up fluffy vegan pancakes in minutes with this easy vegan pancakes recipe! Naturally purple from antioxidant-rich Haskapa berry powder, these stackable stacks blend simple pantry staples for the ultimate vegan breakfast recipe—light, sweet, and perfect for weekend brunch.

Dairy-free, egg-free, and naturally sweetened, they deliver Haskapa's anthocyanin power for a berry boost that supports wellness. Top with maple syrup, fresh fruit, or nuts for a healthy vegan breakfast everyone loves. Ready in 20 minutes!

Nutrient Amount Benefit
Calories 250 Energizing vegan breakfast fuel
Antioxidants High from Haskapa Supports brain health
Protein 6g Plant-powered satiety
Fiber 4g Digestive wellness
Carbs 40g (natural)

Steady morning energy

 

Recipe Tips & Variations

  • Fluffier texture: Let batter rest 10 mins.

  • Gluten-free: Swap flour for GF blend.

  • Berry boost: Fold in blueberries.

  • Sweeten: Drizzle maple or add chocolate chips.

Ideal for easy vegan breakfast recipes or kid-friendly meals. Vegan pancakes have never been this vibrant!

Why Haskapa in Vegan Pancakes?

Haskapa berry powder turns basic vegan pancakes into a superfood treat—more antioxidants than common berries, with potential perks for memory and recovery. Stir it in for colour, flavour, and nutrition without eggs or dairy.

Vegan Haskapa Pancakes

Prep Time

0 minutes

Category

Breakfast

Celebrate Pancake Day all year round with these perfect plant-based pancakes from @plant_based_taw. 

Vegan Haskapa Pancakes

Ingredients

  • 400ml plant milk 

  • 1 tbsp apple cider vinegar

  • 300g plain flour 

  • 1 tbsp haskapa powder

  • 1tbsp vanilla

  • 1tbsp raw cane sugar

  • 1tsp baking powder 

  • Pinch of salt

Directions

  1. Measure milk in a jug and add the vinegar, leave to rest for 5 minutes, this makes a vegan buttermilk.

  2. Sift flour, Haskapa powder and baking powder into a bowl, add the rest of the ingredients and mix. 

  3. Slowly pour the buttermilk into the bowl and mix well.

  4. Leave batter to settle for 15-30 mins.

  5. Give the batter another mix and you're ready to cook! 

  6. Heat a non-stick pan with coconut spray oil and cook until the top starts to bubble, add some dark chocolate chips, flip and cook for another 30 seconds. 

  7. Spread some peanut butter between each layer, top with oat yoghurt, blueberries, crushed ginger nut biscuits, maple syrup and flaked almonds.