When I was a kid, nothing thrilled my childish heart more than watching Dad flip pancakes on Sunday mornings. I can still smell the gorgeous aroma of batter on the
griddle (errr…frying pans, since we didn’t have a griddle) that wafted under my bedroom door, as I sleepily climbed out of bed and followed my nose to the kitchen. Just the memory of it excites me. Mom always made this amazing berry sauce that my little toddler sister and brother got all over their faces, hands, and clothes.
The best Sunday breakfasts were when Dad and Mom let us invite all of our neighborhood friends over for Sunday breakfast. Dad didn’t believe in leaving anyone out, so they were all invited–friend or foe. I still have some old pictures of 10-12 of us kids crowded around the table–while Dad served as cook, Mom as waitress–until our ravenous appetites were satisfied with as many pancakes as our tummies could hold.
Back when I was a youngin’, we were generally allowed to have syrup on only one pancake. Boy, am I glad those days are gone! Watching the syrup soak into the light and fluffy pancakes and form a puddle at the bottom made for an agonizing photography session. #Ijustwanttosmashmyfaceintothesepancakes
If you think that vegans eat only celery and carrot juice, as wonderful as it is, think again! In my book, one of the biggest selling points for veganism is that nearly all of your favorite non-vegan treats can be easily veganized without compromising texture or flavor.
This recipe, while not exactly the healthiest, will definitely show your non-vegan family and friends that you really aren’t missing out by choosing a vegan diet.
So go ahead. Invite all of your friends, vegan and non-vegan alike, for breakfast. Show ‘em that vegans can EAT!
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Allergy||Tree Nuts, Wheat|
|Meal type||Bread, Breakfast, Dessert|
|Misc||Child Friendly, Serve Hot|
- 3 tablespoons melted Earth Balance (or other vegan margarine)
- 1 tablespoon orange juice concentrate
- 1 teaspoon vanilla extract
- 1 1/2 cup almond milk (I used the sweetened variety, but unsweetened works too.)
- 2 tablespoons pure cane sugar
- 3/4 teaspoons salt
- 1 1/2 cup all purpose flour
- 1 tablespoon non-GMO cornstarch
- 1 tablespoon aluminum-free baking powder (or use 2-1/4 teaspoon regular baking powder)
- 1 cup blueberries (fresh or frozen (thawed))
|In a medium mixing bowl, whisk together melted margarine, OJ concentrate, vanilla, almond milk, and sugar. Turn on your stove or griddle to medium/medium-high heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops.|
|Spray pan or griddle with cooking spray, then measure 1/4 cup sized portions of batter on to pan or griddle.|
|Carefully drop 6-8 blueberries on to each batter portion, just after you have poured it on to the griddle. Flip pancake when the edges are starting to look a little dry and the inner 1/3 portion of batter is slightly bubbling. I found that my pancakes were ready to flip about 15 seconds after I finished pushing the blueberries in.|
|When both sides of pancakes are golden, transfer them to a plate to serve or cover with a kitchen towel to keep them warm.|
|Serve hot with maple syrup and more blueberries, if desired.|
1. This recipe makes about 13 pancakes.