When our Café Appliances were first delivered and we were setting everything up, we took the griddle that came with our oven/cooktop and put it in a cabinet. We didn’t think we’d use it. How wrong we were. Craig is a pancake guy, he loves them, and he has mastered making them too. So he decided to try out the griddle one weekend morning and we haven’t taken it off our cooktop since. We use it for everything from eggs to pancakes to stir fry for tacos, it cooks to perfection. I don’t know if I’ve mentioned this before, but the Dual-Fuel Double Oven also has reversible grates, so you can easily cook with a Wok using the burners on one side and rice on the other. It has definitely inspired us to get creative in the kitchen and try more recipes.
So back to these pancakes, I wanted to share the recipe because they’re so delicious and SO healthy. A few little notes, Craig never actually measures anything so I did my best to get these as accurate as possible. He also typically uses pastry flour, but for this recipe we used oat flour because I bought the wrong thing at the store. The oat flour was tasty (and it’s super healthy), but the pastry flour is really good. Craig has been making pancakes for years and when I stopped eating eggs and dairy he started making two batches, one for him and one for me. Then he tried the vegan version one day when we were out of eggs and realized it was SO good. One little tip for cooking perfect pancakes, watch for little bubbles in the batter when it’s on the griddle, when they pop it’s ready to be flipped. This is really the best recipe for a weekend morning, served up with some maple syrup and vegan butter! If you make this recipe, let us know in the comments and tag us on Instagram.
Ingredients
- 1/2 cup frozen mixed berries (raspberries slightly crushed and blueberries-the little ones)
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon honey
- 1 1/2 cups oat flour (or pastry flour for a more traditional pancake)
- 1 cup coconut milk
- 1/4 cup almond milk creamer (we used Califia farms)
- 1 tablespoon avocado oil
- 1/2 tablespoon flax seed
- 1 1/2 tablespoon rolled oats
- 1/2 tablespoon vanilla
- 1/2 tablespoon cinnamon
- vegan butter (for griddle and to serve w/ pancakes)
- maple syrup
Directions
Combine all ingredients (except berries, vegan butter and maple syrup) in a mixing bowl and stir until smooth. Let batter sit and slightly thicken while you pre-heat the griddle to medium and coat with vegan butter or oil. Stir mixed berries into batter.
Pour batter onto griddle and cook on one side until it starts bubbling and the bubbles pop. Flip pancakes and cook through. Serve with vegan butter and maple syrup. Enjoy!
Thanks to Café Appliances for sponsoring this post. All opinions expressed are my own.
YUM! I am for sure trying this recipe!
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These sound so yummy! Just a note (sorry if this sounds ruse), but these pancakes aren’t actually vegan. True vegans do not eat honey because it is produced by bees. Definitely a great egg/dairy free alternative though! Agave nectar might be a good honey replacement?
Ah yes you’re right. I have several friends that are vegan who eat honey so I always forget it’s technically not part of the vegan diet. But yes an easy substitute would be agave nectar or even maple syrup.