I love pancakes, but who has time to make them homemade? And why make them homemade? There’s plenty of good quality, low-cost, and of course vegan, pancake mixes available. Vegans no longer need to make everything homemade, or never go out to eat. Vegan food in grocery stores and restaurants is becoming more accessible everyday.
I personally love to use Bob’s Red Mill Buckwheat Pancake Mix. It’s vegan and even though the directions called for egg, milk, and oil, I had a feeling it’d work with just water. And of course they turned out just fine, thank you culinary school.
And to save myself, and hopefully you, even more money I came up with a topping that’s way more affordable than maple syrup. Because who can afford to just dump maple syrup all over pancakes? not this blogger. Instead I made a quick berry sauce with frozen mixed berries, sugar, and water. And of course, it also turned out just fine. Thank you again culinary school.
- For the pancakes
- 1 cup Bob's Red Mill Buckwheat Pancake and Waffle Mix
- 1 cup water
- coconut oil, as needed
- For the berry sauce
- 1½ cups frozen mixed berries
- ¼ cup brown sugar
- ½ cup water
- For the pancakes: Whisk together the pancake mix and water until smooth.
- Heat a non-stick skillet over medium heat. Add just enough coconut oil to coat the bottom of the pan.
- Drop ¼ cup sized scoops of batter into skillet, wait for the bubbles to pop, then flip and cook for 30 seconds on the other side. Repeat until all the pancakes are cooked.
- For the berry sauce: Using the same skillet, add the frozen berries, brown sugar. Cook over medium heat until slightly thickened, while using a whisk to break up the berries. Top pancakes with sauce.
*Bob’s Red Mill did not sponsor this post and all opinions expressed about their product are my own.