This is really sort of a summery-type pancake but I made them on this blustery January Colorado morning because we needed a touch of summer today! Even the hot tub cover is frozen shut, just to dramatically demonstrate the cold of the day. The sun is out but not doing a damn thing to aid global warming...
Dry Ingredients:
1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
2 tsp. baking powder
Dash of salt
Dry Ingredients:
1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
2 tsp. baking powder
Dash of salt
Wet Ingredients:
1 TBSP. Canola oil
1 1/4 cup plain soy milk, rice milk, oat milk or whatever you like
1/3 cup of water
2 teaspoons vanilla (I like a lot, you might like less)
2 TBSP. real maple syrup
1 TBSP. grated lemon rind
Added Ingredients:
1 Cup FRESH blueberries (frozen ones don't work well in this unless you like blue pancakes)
Mix the dry ingredients.
Mix the wet ingredients with a whisk.
Add the wet to the dry ingredients and mix a bit. Add the blueberries and just fold in.
The batter may be a tad on the thin side, thinner is crunchier with these pancakes. I like'em a little denser. Play around to find your sweet spot.
Cook'em. Eat'em. I like mine with applesauce! This recipe as modified is from the wonderful cookbook Veganomicon that my two sons David and Andrew gave to me for Christmas. Thanks guys!!
Namaste.
pancakes blueberry+pancakes corn+pancakes blueberries corn veganomicon vegan
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