Whip upfluffy vegan pancakesin minutes with this easyvegan pancakes recipe! Naturally purple from antioxidant-richHaskapa berry powder, these stackable stacks blend simple pantry staples for the ultimatevegan breakfast recipe—light, sweet, and perfect for weekend brunch.
Dairy-free, egg-free, and naturally sweetened, they deliverHaskapa's anthocyanin power for a berry boost that supports wellness. Top with maple syrup, fresh fruit, or nuts for ahealthy vegan breakfasteveryone 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 foreasy vegan breakfast recipesor kid-friendly meals.Vegan pancakeshave never been this vibrant!
Why Haskapa in Vegan Pancakes?
Haskapa berry powderturns basicvegan pancakesinto a superfood treat—more antioxidants than common berries, with potential perks formemoryand recovery. Stir it in for colour, flavour, and nutrition without eggs or dairy.
Measure milk in a jug and add the vinegar, leave to rest for 5 minutes, this makes a vegan buttermilk.
Sift flour, Haskapa powder and baking powder into a bowl, add the rest of the ingredients and mix.
Slowly pour the buttermilk into the bowl and mix well.
Leave batter to settle for 15-30 mins.
Give the batter another mix and you're ready to cook!
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.
Spread some peanut butter between each layer, top with oat yoghurt, blueberries, crushed ginger nut biscuits, maple syrup and flaked almonds.
