Brunch, Vegan, Vegetarian
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Spiced Vegan Pancakes with Straw-cherry Jam

No-fuss, simple vegan pancakes. It’s the Sunday morning of a long weekend and to be honest, having no structure makes me a little depressed. So what do you do on a Sunday morning? You make vegan pancakes.

For the strawcherry jam


  • 1/2 cup frozen cherries (you can use fresh!)
  • 1/2 cup frozen strawberries (you can use fresh!)
  • 1 tablespoon of lemon zest
  • 1 tablespoon of lemon juice
  • 2 tablespoons of  brown sugar


  1. In a small pot, over medium-high heat add the fruit
  2. If you’re using fresh fruit, add 1/4 cup water. If you’re using frozen like me, don’t!
  3. Add the lemon zest and lemon juice and let the fruit boil softly
  4. Using a masher, mash the fruit together and let it reduce until it’s a thick jammy jam. And that’s it.
Not feeling these pancakes? Here’s another pancake recipe, non vegan!

For the pancakes



  1. Whisk together all of your dry ingredients very well. The flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together all of your wet ingredients: milk, water, and oil. Then drizzle the wet ingredients into the dry mix, whisking as you go.
  3. Mix very well but don’t over mix cause you’ll end up with a crepe.
  4. On medium-high heat, heat up a non-stick pan. I use Tefal and it’s the best, no use for added oil.
  5. Using a ladle, scoop a spoonful, and add to the pan. Cook until bubbles start to emerge and your trypophobia starts to flare up. 2-3 minutes.
  6. Serve with fresh jam

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