Monday, August 27, 2012

Breakfast: (Blueberry) Pancakes

You may have realized by now, my family loves pancakes. We have our go-to recipes, and we've just added another one. This one is by Colleen Patrick Goudreau and out of her 30 Day Vegan Challenge
One morning, Emilynn was complaining about lack of proper breakfast, so I whipped up these. They were so easy to whip together and make, even easier than previously stated easy pancakes. These will probably be my go-to recipe from now on because they only have items we always have in the house. Also, they had more taste than a lot of pancakes, and did not end up being heavy in my belly. 
Pancakes sans blueberries, with maple syrup on top

1 cup unbleached all-purpose flour (or whole-wheat pastry flour)
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon (optional)
1 cup almond milk (or other milk: soy, rice, hazelnut, hemp, oat)
2 tablespoons canola oil (or nonhydrogenated, nondairy butter)
3 tablespoons liquid sweetener, such as apple juice concentrate, orange juice, or maple syrup
(½ cup blueberries)
Additional oil or butter for cooking (optional)


  1. Combine the flour, baking powder, salt, and cinnamon in a bowl. In a separate bowl, combine the milk, oil, and sweetener.
  2. Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. Fold in the blueberries if using, but don't overstir.
  3. Heat a nonstick griddle or saute pan over medium high heat. (You may add some oil or butter to the griddle or saute pan and heat until hot, but with a nonstick pan, you don't need it.)
  4. Pour batter onto the griddle to form circle about 4 inches in diameter. Cook the pancakes for a couple minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all. 

Other Notes:

  • Makes ~8 pancakes

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