Breakfast Foods · Pancakes/Waffles

Easiest Vegan Pancakes w/ Blackberry Sauce


Happy Sunday! I woke up at 5 AM and I was so hungry… so I ate two mini muffins & then went back to sleep 🙁 Then I woke up at 8 AM and was starving again so I made myself some pancakes since that was what I planned for breakfast today. I made an easy & simple recipe which only took 10 minutes!

Recipe Yields: 9 mini pancakes


  • 1/2 cup flour (wheat, white, spelt, oat all work)
  • 1/2 tsp baking powder
  • Small sprinkle of salt
  • Small sprinkle of ceylon cinnamon (optional)
  • 1/8 tsp almond extract (optional)
  • 1/2 cup water/choice of milk (If needed, add more to get a batter consistency)


  1. Mix together flour, baking powder, salt, cinnamon & almond extract.
  2. Add in 1/2 cup water/milk and GENTLY fold batter. Don’t over mix.
  3. Heat your pan to medium heat & coat with 1 tsp coconut oil.
  4. When heated up, pour batter onto pan.
  5. Cook first side until it slightly bubbles and then flip to cook the other side for just 5-10 seconds.

That’s it!! Devour those pancakes!

To make the blackberry sauce, just use a metal fork to mash your blackberries! That’s it! If you want, you can mix in some maple syrup to make it more runny but I like the natural sugar blackberries already have 🙂 I wanted to add some contrasting color to the blackberries so I added pumpkin seeds!


Nutrition Facts: Just the Pancakes (no blackberries/pumpkin seeds) 
Calories: 204 calories
Carbs: 43 grams
Protein: 8 grams
Fat: 2 grams
Sugar: 0 grams

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