I love pancakes, especially for dinner. In fact, I rarely ever eat them for breakfast. There’s just something about making a traditional morning-time feast in the evening that makes me feel like a kid wearing footed pajamas, and I’m fairly confident that I’m not the only one who feels this way. I’m no snob when it comes to the type of pancake either- I’ll add blueberries, sweet corn, chocolate chips or even coconut. If it’s vegan, it’s fair game!
This particular recipe came about after trying no less than 5 recipes I found online for vegan pancakes. I simply took the aspects I liked best from each one and combined them. On this particular day blueberries were a must, and I just happened to have some fresh ones on hand (you can use frozen- just make sure they’re thawed first otherwise they’ll add too much liquid to your batter mix). The secret to great pancakes (in my opinion) is to not over-mix the batter. We want light, fluffy, golden circles of deliciousness, and over-mixing can cause them to become dense and heavy.
Now if I could only figure out what kind of wine goes best with maple syrup…
Blueberry Pancake Ingredients:
Serves at least 2
- 1 1/2 cups So Delicious coconut milk, plus some extra to adjust consistency, in needed
- 2.5 Tablespoons vegetable oil
- 1 Tablespoon white granulated sugar
- 1/2 Tablespoon brown sugar
- 1/3 cup AP flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt, plus an extra pinch
- 1/2 cup+ blueberries, fresh or completely thawed and rinsed
- Combine all the dry ingredients together in a large bowl, mixing well. Slowly add the coconut milk and oil, mixing together until smooth (but don’t over-mix!). Note: If it’s too thick, you can thin it out with another dash of coconut milk.
- Ladle the batter (amount depending on desired size of pancakes) onto hot, oiled pan or griddle, over medium-high heat. Immediately sprinkle blueberries onto the pancake (I average 3-4 per cake).
- Let sit until bubbles appear and then start to pop on top of the pancake, then flip. Leave on the other side for about a minute or until cooked through. Serve with real NH maple syrup and enjoy!