Ingredients
Directions
Mix all dry ingredients together in a large bowl.
Add the milk, vanilla, apple cider vinegar, applesauce, raspberries, and maple syrup to a food processor and blend until mostly smooth (it’s okay if there are still pieces of raspberry. You just want them mostly blended). Alternatively, you can mash the raspberries with a fork or spatula then whisk the wet ingredients by hand until well combined and the raspberries are broken down but still visible.
Add the wet ingredients to the dry and mix until combined and you have a pancake-like consistency.
Spray a griddle with a little avocado oil to prevent the pancakes from sticking and warm the griddle on medium heat for 30–60 seconds. Spoon the pancake mixture onto the griddle with a ladle to form 4” round pancakes, which will give you approximately 6–8 pancakes in total. You may have to cook them in two batches.
Turn the heat down to low-medium and cook the pancakes on each side until browned, about 2–3 minutes per side.
Chef's Notes
Substitutions
Instead of oat flour, use organic whole wheat flour or half oat and half whole wheat.
Substitute organic strawberries for raspberries.
In place of applesauce, use mashed banana.
Prep Ahead
Make the batter the night before in preparation for the morning. You may have to add a bit more plant-based milk then to reach the desired consistency as it may have thickened.
Sugar-free
Instead of maple syrup, use date paste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Mix all dry ingredients together in a large bowl.
Add the milk, vanilla, apple cider vinegar, applesauce, raspberries, and maple syrup to a food processor and blend until mostly smooth (it’s okay if there are still pieces of raspberry. You just want them mostly blended). Alternatively, you can mash the raspberries with a fork or spatula then whisk the wet ingredients by hand until well combined and the raspberries are broken down but still visible.
Add the wet ingredients to the dry and mix until combined and you have a pancake-like consistency.
Spray a griddle with a little avocado oil to prevent the pancakes from sticking and warm the griddle on medium heat for 30–60 seconds. Spoon the pancake mixture onto the griddle with a ladle to form 4” round pancakes, which will give you approximately 6–8 pancakes in total. You may have to cook them in two batches.
Turn the heat down to low-medium and cook the pancakes on each side until browned, about 2–3 minutes per side.
