I’m not much of a sweet breakfast eater, but I was recently gifted some delicious, real Canadian maple syrup from Salsa Sam, so I decided to switch up my breakfast game.
I hadn’t had much luck with vegan pancakes in the past. They often turn out gummy and gross – not the fluffy cakes of heaven you’d find in your conventional pancake stack. And just because someone famous like Moby shares his vegan pancake recipe online doesn’t mean he’s as good at making pancakes as he is at composing ethereal electronic music.
This time, I did a bit of online recipe research, found a basic vegan pancake recipe that didn’t have any scathing reviews, and made a few modifications to come up with the recipe below. The result was gloriously fat pancakes with a little extra nutrition thrown in (hello super antioxidant blueberries and Omega-rich chia seeds!). Needless to say, they worked as extremely qualified maple syrup delivery vessels.
1 cup flour (of your choice – I used unbleached, all-purpose)
1 tbsp agave syrup (mine happened to be hazelnut flavoured)
2 tbsp baking powder
1/8 tsp sea salt
1 cup non-dairy milk (I used almond/coconut milk)
2 tbsp vegetable oil
1 tbsp chia seeds
Frozen blueberries to taste
1 tbsp Earth Balance (or other vegan butter substitute)
Heat your pan to medium. Combine all dry ingredients in a large bowl. Add all wet ingredients (except blueberries and Earth Balance) and mix well. Melt the Earth Balance in your pan. Add dollops of pancake batter to the pan and push your desired amount of blueberries into each cake. Once the batter bubbles on the surface start to pop, flip your pancakes and continue cooking. Store completed pancakes on a plate in the oven on low heat to keep them warm. Serve with maple syrup.
Guest post by Jessica Grajczyk.
~The Vegan Project