Perfect Pancakes

Who knew you could make brilliant breakfasts without using animal products? We do. These fluffy vegan pancakes made with whole wheat flour, chia seeds and super fruits take care of breakfast, or any other meal for that matter. Did anyone say pancakes for dinner? yes please. This recipe comes together so fast, has multiple layers of indulgence and never lets me down. I hope it becomes your go-to pancake.

Here goes...

What you need:

For the cakes:

1 C white whole wheat flour (or flour of choice)

1 Tbl Baking Powder

1/2 tsp salt

1/4 tsp ground cinnamon

1 tbl chia seeds (optional)

3/4 C water

3 tbl maple syrup

1/2-1/3 c blueberries

For the syrup:

1/2 C blueberries

3 tbl maple syrup

What you do:

Mix the dry ingredients for the pancakes. In a separate bowl or measuring cup mix the 3/4 c water + 3 tbl maple syrup. Combine the wet and dry ingredients. Watch the consistency - you may want to add another tablespoon or two of water to achieve pancake batter consistency. Over Medium-High heat, melt some oil & vegan butter (Earth Balance brand or homemade, recipe to follow). Plop in a heaping tablespoon of pancake batter to make small hotcakes, or more for regular sized cakes. Right after you lay the batter into the pan, drop in the blueberries (don’t be alarmed if they look like they’re protruding at first, they’ll cook deep into the pancake after flipping).

Once you start to see a concentration of tiny holes (about 2 minutes, but it depends on the size of your pancakes) start to flip to the other side. I like to add a touch more butter/oil at this point to make sure they cook evenly without burning. Up to you.

For the syrup, combine berries with maple in microwave for 1 minute or over the stovetop if you prefer. The berries will begin to loosen, you can use a fork to break them up further. Also consider topping with a squirt of lemon juice, a sprinkle of powdered sugar and of course, butter! 


About the butter.... This homemade vegan butter is my obsession. We were gonna make it its own video but I'm just too excited to share the vegan love. You'll need:

1.5 c refined coconut oil (not extra virgin- looking for no coconut aroma)

1/2 c almond milk, or any other nut or soy milk

1 tsp sea salt

1/4 c neutral oil (grape seed, canola etc)

1 tbl liquid lecithin (don’t let this ingredient sound scary, a large jar ($10 on Amazon here) works to combine the oils & milk to make butter perfection)

Melt the coconut oil in a microwave or stovetop and add to a blender with all other ingredients and blend on a Medium speed (not high!) for 1 minute. Pour into