Best Vegan Buttermilk Pancakes: White Chocolate Chip & Raspberry

Let’s talk about pancakes. For me it is the best start into the weekend imaginable although I would not say no to pancakes during the week either.

Whether it is pancakes in the form of Dutch Poffertijes, the medium-thick German Pfannkuchen, the super thin and elegant French Crepes or be it pancakes with Oreo cookies or Pancakes Elvis-style with banana & peanut butter – I simply love them all.

Pancakes are so easy to prepare and there is hardly anything one would have to pay particular attention to except the correct ingredients in the right amount. Sometimes it takes a while to figure out the right temperature for your stove and pan to make pretty, evenly cooked pancakes, and you will need some patience but every flip will be worth it trust me.

Of course, instead of white chocolate and raspberries you can use cream and chocolate sauce, dark chocolate chips, banana and peanut butter, all other fruit varieties, caramelized nuts, salted peanuts, maple syrup or jam. You could also add cocoa to the batter and make a cherry sauce and cream to pour over and eat it Black Forrest-style…You see when it comes to pancakes my fantasy is endless 🙂

This recipe will make plenty of pancakes, I’d say it will be around 18 pancakes – so it’ll be a very generous stack of 6 for 3 people sharing – if you’re as greedy as us 🙂

And if you want to eat the pancakes as telly soul food rather than in the morning, you would have my blessing. And now you have my recipe as well:

Prep time	Cook time	Total Time
5 min	10 min	15 min

Allergy advice:
Contains fruit sugar

Ingredients:

2 cups spelt flour
2 cups plant based milk
2 tbsp apple vinegar
3 tbsp ground flax seeds
2 tbsp corn starch
1 tsp maple syrup or sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp rapeseed oil
Filling: 1/2 cup white chocolate chips and 1 cup raspberries
Toppings: Maple syrup, vegan butter, coconut cream – whatever you love

Instructions:

Combine milk with vinegar and leave to sour
Meanwhile combine baking powder and soda, flour and salt in a separate bowl
Whisk ground flax seeds, corn starch and vegetable oil into milk/vinegar mixture
Gradually add the liquid mix into the flour and whisk until your batter is smooth
Heat a large pan over medium heat, coat with oil
Pour 1/4 cup of batter at a time on pan/skillet (I usually try and fit about 3-4 pancakes in) – Cook on one side until bubbles form and the edges lift. That’s the sign that it’s time to flip the pancakes
Flip and leave until golden brown and continue with the remaining batter