Easy and delicious, these vegan pink pancakes are naturally colored with raspberries. Make them for a delicious snack, breakfast or desert the kids will love.
Keyword allergy friendly, breakfast
Prep Time 10minutes
Cook Time 15minutes
Author Kristy Richardson
Combine flour, baking soda and salt in a bowl.
With a whisk, mix in coconut milk, honey, oil, egg and vanilla. Whisk well making sure all dry ingredients are combined well, plus a little more!
Throw raspberries in a blender (frozen is fine) and blend until smooth.
Add raspberries to pancake batter combined with one tablespoon of flour. Whisk together well. Batter will turn pink!
If your batter is extremely liquidy add an additional tablespoon of flour and whisk in well.
Using a tablespoon, spoon batter onto a frying pan set to medium to low heat in small circles. WIthin 10-20 seconds batter will begin to bubble, flip pancakes!
Continue cooking pancakes in small batches, pancakes will cook quickly as they are mini sized!
Break a standard kabob skewer in half. Thread mini pancakes onto the kabob. Top with a fresh raspberry. Eat and enjoy, or freeze for later!
Adding flour to the end helps you thicken up the batter. Raspberries can vary on their liquid content, but for most batters between one and two tablespoons should thicken enough that your batter will not be runny. Batter should be liquidy enough that it moves when it hits the pan a little, but should not run across the whole pan.