Easy Fluffy Pancakes Drizzled in Homemade Berry Simple Syrup
These Easy Fluffy Pancakes Drizzled in Homemade Berry Simple Syrup are tall, light vegan pancakes made with coconut milk, brown sugar, and vanilla topped with a vibrant, quick berry-infused syrup for a sweet, cozy brunch treat.
Servings 16
Ingredients
For the pancakes:
- 3 cups all purpose flour
- 4 tsp baking powder
- 3 cups coconut milk or almond milk
- 1/4 cup brown sugar
- 5 tbsp coconut oil melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- pinch of salt
- coconut oil for pan
For the simple syrup:
- 3 tbsp white sugar
- 3 tbsp water
- 1/2 tsp vanilla paste
- 85 g wild dried blueberries - I used Patience Fruit & Co.
Instructions
- Into a large bowl mix your dry ingredients.
- Into the same bowl, add your wet ingredients, stir and let the mixture rise for around 2-3 minutes.
- Pre-heat a non stick pan and spray with coconut oil. Spoon your batter in the pan and on medium heat cook your pancakes for around 4 or until you see the bubbles at the top developing or edges starting to brow. Flip and cook for another 2-3 minutes.
- For the simple syrup, add white sugar, water, vanilla paste and wild blueberries to a small sauce pan and cook on low heat for 5-6 minutes. Stir often to avoid burning.
- Serve up your pancakes hot with a drizzling or simple syrup and any additional toppings you may fancy.
