One of our favorite past times as a kid was making breakfast in bed for Mother’s Day! It was also so fun to whip up a batch of pancakes or waffles early Sunday morning and serve Mom while in bed. In honor of all Mothers out there, we have put together a great recipe for Vegan Orange-Berry Pancakes. This recipe is perfect for your Mother’s Day breakfast. brunch, even dinner! Hey, they will even work all year round. Bust out your mixing bowls and get baking! Mom can’t wait forever.

Vegan Orange-Berry Pancakes

Prep Time: 15 Minutes     Cook Time: 10 Minutes

1 1/2 Cups Organic All Purpose Flour
1 Cup Soy Milk
1/3 Cup Organic Orange Juice
2 Tbsp Organic Evaporated Cane Juice (or sweetner of your choice)
1 Tbsp Finely Chopped Orange Zest
2 tsp Organic Baking Powder
1/2 tsp Salt
2 Cups Organic Mixed Berries (Srawberries, Blueberries, Raspberries etc)
2 Tbsp Organic Evaporated Cane Juice (or sweetner of your choice)
For best results, chop up the berries and mix in the cane juice an hour before making the pancakes and chill in the fridge. In a large bowl, combine the dry ingredients: flour, cane juice, baking powder, and salt. In another bowl, combine the soy milk, orange juice, and zest.  Fold in the wet and dry ingredients until they are mixed. Heat either an electric grill or heat a pre-oiled skillet on medium heat. Ladle out a spoonful of batter into the skillet or grill. Cook on one side until bubbles appear on top and then flip. Cook for 1-2 minutes more. Pour berry sauce over the pancakes and serve!