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!
Vegan Blueberry Pancakes
Equipment
- mixing bowl
- griddle or frying pan
Ingredients
- 3 tablespoons melted vegan butter
- 1 tablespoon orange juice concentrate or 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cup almond milk I used the sweetened variety, but unsweetened works too.
- 2 tablespoons cane juice crystals or other granulated sugar
- 3/4 teaspoons salt
- 1 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon aluminum-free baking powder or use 2-1/4 teaspoon regular baking powder
- 1 cup blueberries fresh or thawed frozen
Instructions
- In a mixing bowl, whisk together melted margarine, orange juice 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.
I loved those Sunday morning pancake feeds! And….sister…we didn’t have foes in our little neighborhood. =) Will you make these for me when I come visit? =)
LOL! But, we did occasionally have our kid “foes.” They just weren’t foes to Mom and Dad.
http://herbonherbs.com
http://www.veganiowan.com
http://www.ksvegrecipes.blogspot.com
Herb and I LOOOOVE blueberry pancakes! Those pictures are mouth-watering!!!
I’m not sure I could handle syrup on just one pancake!
Your parents’ syrup rule is hilarious! I’ve never heard of that. My mom is staying with us this weekend, and she makes some of the best pancakes I’ve ever had, so maybe I’ll have to make these and show her that vegan ones can be delicious too!
Can you sub a lesser amount of regular orange juice, or fresh orange, for the concentrate? That’s the one thing on the ingredient list I pretty much never have on hand…..
Yes! I haven’t tried it, but if I were you, I would sub regular or fresh orange juice for the concentrate and just add one extra tablespoon of sweetener, if you like. From what my experience has been, the vitamin C in the citrus helps the texture of vegan pancakes/pastries/baked goods. :)
http://www.nestle-family.com/english/lebanese-recipes.aspx
hi there,this one is a sure item on my breakfast menu. I really think you need to be talented to eat layered pancakes..Its really hard for me to balance pancakes more than 3 layers.Thanks for sharing this tasty recipe. This is one of my favorite pancake recipe.
http://thefrostedvegan.com
Mmm the orange juice concentrate is taking it over the edge for me! I agree, the best thing on the weekends was waiting for my dad to make breakfast : )
I don’t know what is about OJ….but I love it. I mainly added it for the texture, as you don’t notice it much.
Awesome recipe…. I have switched to Vegan because of my doctor’s orders to loose weight. So far 20 lbs in just under a month. I have been trying other vegan pancakes but none have passed my kids taste test. This one did pass; although, they asked for no blueberries in theirs. They were a little thin, so next time I need to make them a thicker.
You rock! These were absolutely delicious. I love the use of OJ in the batter and I also added in a spoonful of cacao powder before mixing in the wet ingredients. I didn’t use any oil/earth balance, just sprayed the pan :) Topped with more berries and a sauce made with almond milk, cacao powder, and a little maple syrup. Pancakes are just the best.
wow this recipe is fantastic ! as I read the story I thought to myself yep this is going to be great & it absolutely was. I didn’t have vegan butter so I used coconut oil i also use homemade unsweetened almond milk (room temp.) for the oj concentrate I used a TB fresh squeezed mandarin juice and upped the sugar like another reviewer suggested. I also used arrowroot for the cornstarch (didn’t have any on hand). after the batter sat for a few minutes it started to thin out so keep that in mind when adding liquid. thank you for this genius recipe you rock !!
Great! I love how you were able to make substitutions to make this recipe work for you. :)
I made these and they were totally delicious ! I added some cinnamon and a little bit of egg replacer. Great for brunches ! Thank you sooooo much !
Wow! I just made these and I think this may be the best pancake recipe ever! Cheers!
I just made these. I didn’t add blueberries or orange juice because I just wanted plain pancakes, and I used soy instead of almond milk, which I was sort of worried about at first. I’ve been spending the month trying out vegan pancake recipes and this was the best pancake recipe I’ve ever come across. This is going to be a staple in my condo ;)