Hello Sunday breakfast! These plant-based pancakes are both fluffy and flavorful. They taste so much like a treat that you won’t even remember there’s a veggie hiding in them!
Traditional pancakes don’t have much to offer when it comes to nutrients. They would generally fall in the “empty calories” category. These are the opposite with tons of good for you ingredients.
The oats and quinoa haven’t been stripped of their bran and bleached (like white flour).
The sweet potato is packed with beta-carotene – a powerful antioxidant – as well as tons of other nutrients.
The spices contribute both flavor and healthful compounds. And you don’t have to worry getting any hormones from almond milk (like you would with dairy milk).
The berry syrup sweetens up these pancakes while offering a big dose of nutrients. You’re basically piling a really healthy topping on a really healthy food. But feel free to add other toppings:
- fresh berries
- pure maple syrup
- crumbled pecans
- cacao nibs
- nut butter
- slivered almonds
Plant-Based Sunday Pancakes with Berry Syrup
- 1 cup frozen berries (we recommend blueberries)
- Add rolled oats to food processor and process for 20-30 seconds, or until ground into flour.
- Add all remaining ingredients (except oil and berries) and process until smooth, stopping to scrape down sides as needed.
- Heat a large no-stick skillet over medium heat. Lightly oil pan by dropping 1-2 drops of oil and spreading with a paper towel.
- Scoop 1/3 cups of batter onto heated skillet. Once bubbles start to form, flip and let cook for 2-3 more minutes. Recipe makes approximately 10 pancakes.
- Heat frozen berries in a microwave safe bowl for 30 seconds, stir and heat another 30 seconds or until warm and runny syrup forms.
- Enjoy pancakes topped with berry syrup.