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!
- 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)
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