Dairy-Free Saskatoon Berry Pancakes with Coconut Whipped Cream

Ingredients

• 1.5 cups All-Purpose Flour
• 2 tsp Baking Powder
• 0.5 tsp Sea Salt
• 2 tbsp Maple Syrup
• 1.25 cups Plant-Based Milk
• 1 tsp Apple Cider Vinegar
• 2 tbsp Vegan Butter
• 1 cup Saskatoon Berries
• 1 can Canned Coconut Milk
• 2 tbsp Powdered Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1.5 cups All-Purpose Flour, 2 tsp Baking Powder, and 0.5 tsp Sea Salt until thoroughly combined.
2. 2In a separate medium bowl, melt the 2 tbsp Vegan Butter. Add the 2 tbsp Maple Syrup, 1.25 cups Plant-Based Milk, and 1 tsp Apple Cider Vinegar to the melted vegan butter. Whisk these wet ingredients together until well combined.
3. 3Pour the wet ingredients into the large bowl with the dry ingredients. Mix gently with a spoon or spatula until just combined; do not overmix, as small lumps are acceptable. Gently fold in the 1 cup Saskatoon Berries.
4. 4Ensure the 1 can Canned Coconut Milk has been refrigerated for at least 24 hours. Carefully open the chilled can and scoop out only the thick, solid coconut cream from the top, leaving the watery liquid behind. Place the thick cream in a clean bowl. Using a hand mixer or stand mixer, whip the coconut cream until it becomes light and fluffy, about 2-3 minutes. Gradually add the 2 tbsp Powdered Sugar and continue whipping until fully incorporated and the cream holds soft peaks.
5. 5Heat a griddle or large frying pan over medium heat (approximately 176.7°C / 175°C). Lightly grease the cooking surface with a small amount of the 2 tbsp Vegan Butter. Once hot, pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side, or until the edges look set, bubbles appear on the surface, and the underside is golden brown. Flip and cook for another 2-3 minutes until the second side is also golden brown and the pancake is cooked through. Repeat with the remaining batter, re-greasing the pan as needed.
6. 6Serve the pancakes warm, immediately topped with generous dollops of the prepared coconut whipped cream.

Substitutions

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