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Raspberry Pancakes

Fluffy and simple vegan raspberry pancakes.
Cuisine Vegan
Servings 3 people



  • 340 ml non dairy milk I used soy milk
  • 1 tsp vinegar or lemon
  • 2 tbsp flax seeds crushed
  • 1 tsp vanilla extract
  • 1 1/2 tsp rose water
  • 250 gram flour or buckwheat flour for gluten free version
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp coconut sugar or cane sugar
  • 70 gram frozen or fresh raspberries in pieces
  • 1 tbsp pink pitaya powder optional


  • 1 tbsp rose syrup or agave
  • 30 grams raspberrys
  • 1 banana


  • Add the non dairy milk, vinegar, flax seeds, vanilla exract and rose water to a bowl and mix. Let this sit for about 5 minutes. Mix the flour, baking powder, baking soda, coconut sugar and optionally the pitaya powder in a large bowl. Gently fold the wet mixture in the dry and add the raspberries. Don't overmix.
  • Warm up a cooking pan over medium/low heat. Once the pan is hot you add dollops of the batter. When the top starts to bubble or the sides become dry you can flip the pancakes.
  • Now top the pancakes with whatever your heart desires, think of fruits, chocolate sauce, nuts, go wild! Enjoy!
Keyword breakfast, Lunch, pancakes