Hello & Happy Saturday!
I know we are all cooped up inside, so it’s the perfect time to get in the kitchen and explore new recipes. One of my favorite weekend concepts is your standard pancake! Instead of keeping them plain Jane though, I love to mix it up and feature modern flavors.
Since spring has officially sprung, these vegan Pink Pancakes were a no brainer.
Believe it or not, vegan pancakes can be a complete flop. Typically there is too much moisture, the batter is saturated not enabling to cook through and you’re just left with a big ol’ mess. However, I’ve created the perfect vegan pancake base that doesn’t require oil or even vegan eggs! The recipe is full proof and you can simply mix up the add on’s to cater to the season and your tastebuds!
What’s fab about these pancakes, is everything! They are quick, easy, affordable, light, fluffy, cook thru, you can even throw in berries when you blend to add a fruit flavor, they are vibrant, pack beets, are perfect for spring, required not oil or vegan eggs, and are great for entertaining!
If you love fun festive vegan brunch concepts, you have to try these vegan Pink Pancakes!
Why this recipe is great:
Perf for spring!
Other recipes you may like:
- Vegan Birthday Cake Pancakes
- Vegan Chocolate Chip Pancakes
- Vegan Pistachio Pancakes
- Vegan Pumpkin Pancakes