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Welcome to the world of adashoftwo. We are vegan twins living in NYC.  We publish food pics, travel tips and more.  Have fun!

Blueberry Pancakes

Blueberry Pancakes

Sometimes you just have to make a big batch of pancakes and eat them like nobody is watching.  Our greedy mouths devoured these goodies on Sunday.  It is a modifed veganized version of this recipe.  Check out the details below to take part in the gluttony!

Blueberry pancakes

  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 2 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups almond milk + 1 tsp apple cider vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp cornstarch 
  • 1/2 cup frozen organic blueberries
  • non-stick cooking spray
  • 2 strawberries (optional)
  • 1 tsp powdered sugar (optional)

Directions:
Combine the almond milk and the apple cider vinegar in a small bowl.  Let it sit for 3 to 5 minutes, while you mix the flour, baking powder, sugar, salt, cornstarch and baking soda in a medium sized bowl.   Add the vegetable oil to the almond milk and vinegar mixture, then add the wet ingredients to the dry ingredients. Stir *very* sparingly and let the batter sit for 5 minutes. Fold in the blueberries and stir enough just to evenly distribute them in the batter. Let batter sit for another 5 minutes.  The batter should rise slightly and have several bubbles.

Lightly coat a frying pan with cooking spray and drop in roughly 1/2 cup of batter per pancake.  Cover the pan, cooking the pancake for about 3-4 minutes on the first side and 1-2 minutes when you flip it.  Garnish with strawberries and icing sugar.  These are best served fresh from the pan with a side of veggie sausage.

Serves: 2-3 people

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