Step 1

In a large mixing bowl, whisk together the bisquick mix, coconut sugar, and baking powder until evenly combined and no large lumps remain. Small lumps are normal and expected.

Step 2

Stir in the plant milk and vanilla extract until just combined. The mixture should be smooth and slightly runny. Do not over mix! It is okay to see a few specks of dry ingredients in the batter.

Step 3

Heat a non-stick skillet or frying pan over medium-low heat (about 325 F). Spray thoroughly with non-stick cooking spray or grease it with vegan butter.

Step 4

Once heated, pour about ¼ cup of pancake batter on the griddle for each pancake. Be sure to allow 1-2" of space between each pancake to allow room for flipping. Let the pancakes cook for 2-3 minutes, or until the edges are firm and bubbles form on the surface.

Step 5

Flip the pancakes and cook the other side for 1-3 minutes, or until they have a golden exterior. Repeat until all the pancake batter has been used. Don't forget to grease the skillet after each batch.

Step 6

Serve the pancakes with fresh berries, pure maple syrup, coconut whipped cream, peanut butter, or other toppings as desired. Enjoy!