Egg free berry pancakes make the perfect delicious, sweet, healthy breakfast. Enjoy drizzled in maple syrup (can be made ahead and frozen too).
Egg free berry pancakes
You know what, sometimes I really don’t like writing about food.
It’s really hard work to sit here trying to write something about mouth-watering, fluffy, egg free berry pancakes (healthy pancakes might I add) drizzled with maple syrup without running to the kitchen to whip up a batch for afternoon tea.
Yes, I know that I got to eat these prior to now but looking at the photos all I can think about is pancakes.
I can’t think of what else to say other than telling you how good they were.
These egg free berry pancakes were my pick for The Secret Recipe Club I used to be a part of a few years ago.
I was assigned to Baking and Creating with Avril and what fun I had perusing her blog.
See that’s another mean thing about this blogging business – I had to look through a whole stack of mouth-watering recipes and pick just one to make for this post.
I had to choose between bundt cakes and sweet loaves and taco pizza! Maybe that’s why I left the club?
My obsession with pancakes won out though.
Also if I’d made a cake I know who would have probably eaten the whole thing and her name starts with C and ends in laire.
At least making pancakes I could share them with my big boy for breakfast.
Yes I shared them I swear.
How to make berry pancakes
These were seriously easy to make.
You can use whole blueberries but I wanted mixed and took the lazy route of chopping them in the Thermomix.
Then all you have to do is mix everything together and cook them up. I must admit, I had to quadruple check the recipe because I couldn’t quite believe that there weren’t any eggs in it.
I was quite amazed when they turned out just like their egg-containing counterparts.
Tip for perfect pancakes
My tip for getting perfect pancakes is to cook a little one on its own first. It’s the ‘test pancake.’
That way you can work out the right temperature and make sure the batter is the perfect consistency before you use a waste heap of batter cooking 4 at a time.
I also recommend serving in a stack.
I know that’s how everyone does it but it really is the best way. Oh and maple syrup must be drizzled from a height never poured from up close.
It just doesn’t have the same effect. Enjoy!
What about you? What are your top pancake baking tips?
Don’t you want to just dive right in?
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- 1 cup frozen mixed berries, chopped in the food processor
- 1 cup flour (I used half wholemeal half quinoa)
- 6 tbsp rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2-3 tbsp sugar (I used coconut sugar)
- 1 cup full-cream milk
- Pure maple syrup and extra berries to serve
- In a large bowl or jug, stir all the ingredients together until just combined.
- Oil your frying pan with your greaser of choice and spoon/pour batter into the pan in whatever size you like (mine were quite small because Ollie was having them too).
- Cook until bubbles start to pop on the top then flip and cook another couple of minutes on the other side.
- Serve with maple syrup and extra berries.