Thyme for Vegan Raspberry Pancakes

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Tami Noyes - Vegan Raspberry and Thyme Pancakes - Egg-free, Dairy-free, and Nut-freePancake recipes seem to taste and perform best with simplicity. I’ve tried many of the convoluted “free-from” formulas posted on the web, but always come back to basic recipes like the one below for perfection. Tami relies only on her pantry, beyond the fresh raspberries (you could probably use frozen in a pinch) and thyme, to make fluffy pillows that could rival Bisquick.

Today's recipe is naturally nut-free and vegan (dairy-free and egg-free!). Tami uses soymilk, but if you want to keep this recipe soy-free, any unsweetened, plain, or vanilla milk alternative (rice, hemp, almond, coconut, etc.) should work just fine as a substitute.

Tami Noyes ~ If I happen to shop at the end of the week and organic raspberries are somewhat reasonably priced, it locks this breakfast in for the weekend. The combination of raspberries and thyme really wakes up the taste buds. As an added bonus, there is no oil in these pancakes. Trust me, you won't even miss it.

Raspberry Thyme Pancakes

  • 1 cup soymilk
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/4 cups fresh raspberries (keep a few berries out for garnish, if desired)

Nonstick spray

In a medium bowl, combine the soy milk and vinegar. Stir and set aside a few minutes until curdled. Add the sugar and vanilla. Stir to combine. Add the flour, baking powder, thyme, cinnamon and salt. Whisk to combine, adding a little more milk if needed. Gently stir in the raspberries.

Heat a griddle or frying pan to medium heat. Spray with nonstick spray. Scoop a generous 3/4 cup batter for each pancake onto the griddle, leaving room for them to spread. Let cook until the edges appear dry and the bottom is golden brown, about 5 minutes. Turn over to cook second side, until golden, 3 to 4 minutes. Serve with vegan margarine and maple syrup.

Makes 4 (8-inch) pancakes

Tami Noyes - Vegan Raspberry and Thyme Pancakes - Egg-free, Dairy-free, and Nut-free

Article, recipe, and photo by Tamasin Noyes, author of American Vegan Kitchen. Tami's cookbook covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. For even more of her recipes, you can visit Tami at her blog Vegan Appetite.

About Author

Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.