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Blueberry Pancakes

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.

Blueberry Pancakes

This Recipe is :

Dairy FreeKid-FriendlyVegan

Serves

2

Ingredients

  • 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

Preparation

  1. 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.
  2. 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).
  3. 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!

 

COOKBOOK DETAILS


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A passionate defender of animal welfare, Barbara lives in Colorado with her husband, 3 rescue dogs and a rescue kitty. Raising awareness about animal cruelty and being permanently covered in pet fur doesn’t leave much free time, but what little she has is used to create vegan recipes and meals that will make even the most hardcore omnivore drool. Read more at That Was Vegan? and follow Barbara on Twitter @thatwasvegan.


 

 

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Victor Glass
4 Months Ago

Oops, meant 1/3 cup flour to 1/5 cup milk!


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Victor Glass
4 Months Ago

Proportion of milk and flour is way off. 1/3 cup flour to 1.5 cup flour? I had to add lot more flour to make this work. Pancake recipes normally have equal amounts of milk and flour which is then adjusted. I made the pancakes here and they were very good.


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Color Purr Purr
5 Months Ago

no way this can be done with 1/3 cup AP flour. you mean: 1 1/3!!!!!


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