Ingredients:
– **For the Pancakes:**
– 1 1/2 cups organic whole wheat flour
– 3 tablespoons panela sugar (or coconut sugar)
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups plant-based milk (such as almond milk, soy milk, or oat milk, organic)
– 2 tablespoons organic apple cider vinegar
– 2 tablespoons organic vegetable oil (or melted coconut oil)
– 1 teaspoon vanilla extract
– **For the Berry Chia Jam:**
– 1 cup fresh or frozen mixed berries (such as strawberries, blueberries, raspberries)
– 2 tablespoons panela sugar (or 100% pure maple syrup/agave nectar)
– 1 tablespoon chia seeds
– 1 teaspoon lemon juice
– **For Topping:**
– Fresh banana slices (organic)
– Fresh berries such as blueberries and strawberries (organic)
– Shredded coconut (organic)
– Cacao nibs or dark chocolate shavings (organic)
– Maple syrup or agave nectar (optional, for drizzling, organic)
Instructions:
- **Prepare the Berry Chia Jam:**
– In a small saucepan over medium heat, combine the berries and panela sugar (or maple syrup/agave nectar).
– Cook until the berries break down and soften, about 5-7 minutes, stirring occasionally.
– Remove from heat and stir in the chia seeds and lemon juice. Mix well.
– Let the mixture cool and thicken. Set aside.
- **Prepare the Pancake Batter:**
– In a large mixing bowl, whisk together the flour, panela sugar, baking powder, baking soda, and salt.
– In a separate bowl, combine the plant-based milk and apple cider vinegar, and let it sit for a few minutes to curdle (creating a vegan “buttermilk”).
– Add the vegetable oil (or melted coconut oil) and vanilla extract to the “buttermilk” mixture and whisk to combine.
– Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
- **Cook the Pancakes:**
– Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
– Pour about 1/4 cup of batter onto the skillet for each pancake.
– Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
– Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- **Assemble the Pancake Stack:**
– Stack the pancakes on a plate, spreading a layer of berry chia jam between each pancake.
– Continue layering until you have a tall stack of pancakes.
- **Top the Pancakes:**
– Top the pancake stack with fresh banana slices, fresh berries, shredded coconut, and cacao nibs or dark chocolate shavings.
– Drizzle with maple syrup or agave nectar if desired.
- **Serve:**
– Serve immediately and enjoy your delicious and nutritious Vegan Berry Pancakes Stack!
Tips:
– You can use any combination of berries for the chia jam.
– For added protein, you can mix a tablespoon of plant-based protein powder into the pancake batter.
– These pancakes can be made ahead and reheated in the toaster or microwave for a quick breakfast.
This **Vegan Berry Pancakes Stack** is a delightful and healthy way to start your day with vibrant flavors and wholesome ingredients. Enjoy!