I have been making pancakes for oh, about 25 or 30 years. This really is the best recipe I have ever made. It does not leave you with that heavy feeling that you usually get from eating pancakes. These pancakes are not as fattening as most pancake recipes either. Each pancake has only about 200 calories and 2 grams of fat. One pancake is defintely enough for me. My kids and husband have at least two each though. Feel free to use either whole wheat or white flour for this. I usually use whole wheat, but I did not have any this morning so for these that I just made I used white flour. My family prefers white flour, but I like whole wheat. You can also substitute soy milk in place of the almond milk if you like. Use fresh blueberries when they are in season. When not in season, I recommend using the Hannaford's brand frozen blueberries. They are the nice big ones which I love. I like alot of blueberries in my pancakes. You can adjust to your own taste. You can substitute any fruit you like in this batter. If you like chocolate chip pancakes you can do that also. I would probably use about 3/4 cup to the batter or just sprinkle some over the top of each pancake once you scoop it onto the pan. My all time favorite pancake is blueberry and chocolate chips together in a pancake. It is the all time best. My kids love this as well. This batter would work well as just plain pancakes as well. Bananas or Apples would work beautifully with this. I did not have any (vegan) chocolate chips this morning though so I did not add any.
Vegan Blueberry Pancakes
Ingredients:
2 cups flour
1/4 teaspoon salt
6 teaspoons baking powder
1/3 cup Florida Crystals sugar
2 cups almond milk
2 cups blueberries
Vegetable oil
Mix together the dry ingredients. Mix in the almond milk until just blended. Do not overmix or it will become stiff. It will be a very thick mixture. Fold in the blueberries.
You can use a griddle pan or a skillet to cook the pancakes. A griddle pan works best, but a skillet will work just fine. Whichever you use, be sure to not put too much oil on. Pour a little bit of oil on the skillet/griddle and the wipe it with a cloth or paper towel. Just leaving a very thin layer on the cooking surface. If you put too much the pancakes will not cook properly and they will actually stick to the pan. Less is definitely better. Heat the oil over a medium heat.
Once the skillet/griddle is hot, take a 1/2 or 3/4 measuring cup and scoop up the batter and drop onto the hot skillet/griddle. This is a very thick batter so I usually take the measuring cup and push is down and spread it out a bit. So it is not so fat.
It is important to be very patient with pancakes. You will know when it is getting close to being ready to flip over because you will start to see little bubbles and air pockets start to appear around the edges and it will start to look a bit dry around the edges. The below picture shows when the air bubbles where just starting. This is when you can just start to easily slide the spatular under the pancake.
Once you flip over the pancake, take the spatula and press down on the pancake all over it just slightly. This will press out a bit of the uncooked batter in the middle. Otherwise it will be really fat in the middle.
Let the pancake cook until it is a nice golden brown again. If need be, flip it again until both sides are golden.
Once the pancake is just about done, I like to put a pat of Earth Balance on it while sitting on the skillet/griddle and let it melt a bit and then spread it all over the pancake. You can do it once it is off the pan as well or forgoe it all together.
This recipe makes 6 pancakes about 5" in diameter.
Here is a picture of my youngest son, Josh enjoying these pancakes. He does not follow a Vegan diet whenever he can help it, but he LOVES these pancakes.
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