Dairy-Free Saskatoon Berry Pancakes with Coconut Whipped Cream

Instructions

1. 1In a large mixing bowl, measure and whisk together the 1.5 cups of All-Purpose Flour, 2 tsp of Baking Powder, 0.5 tsp of Salt, and 2 tbsp of Sugar until well combined.
2. 2In a separate medium-sized bowl, measure and whisk together the 1.25 cups of Dairy-Free Milk, 1 tsp of Apple Cider Vinegar, and 2 tbsp of Vegetable Oil.
3. 3Pour the wet ingredients mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined; do not overmix, as small lumps are okay. Then, gently fold in the 1 cup of Saskatoon Berries.
4. 4Place a large griddle or a 25.4-30.48 cm frying pan over medium heat. Use a small amount of the 2 tbsp of Vegetable Oil to lightly coat the surface. Allow the pan to heat for 3-5 minutes until a drop of water sizzles and evaporates quickly, reaching approximately 175°C.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving some space between them. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip the pancakes with a spatula and cook for another 2-3 minutes on the second side, until they are golden brown and cooked through in the center.
6. 6Transfer the cooked pancakes to a plate. Repeat with the remaining batter. Serve the warm pancakes immediately, topped with the 1 cup of Coconut Whipped Cream.

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