Go Back
Pancakes with Berry Syrup
Print

Plant-Based Sunday Pancakes with Berry Syrup

A plant-based pancake recipe with a to-die-for berry syrup. Top with our syrup, berries and your favorite toppings for a Sunday morning treat.
Course Breakfast
Cuisine American
Keyword pancakes

Ingredients

Pancakes

  • 1 1/2 cup rolled oats
  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/2 tsp pumpkin pie spice
  • 1 1/4 cup unsweetened almond milk
  • 1 cup baked sweet potato, including skin (approx. 1 large potato)
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1-2 drops olive oil

Berry Syrup

  • 1 cup frozen berries (we recommend blueberries)

Instructions

Pancakes

  • 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. 

Berry Syrup

  • 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. 

Notes

Whole wheat flour can be used of place of quinoa flour. When making these pancakes I used this Ninja Food Processor and Non-Stick Pan.