Made these for Martina one morning and we were thankful that we made all 16, because we boshed the lot that very morning!
These are so delicious, better than any other pancakes I’ve had before (vegan or otherwise), and better still, there’s no artery-clogging ingredients, so you can sleep easy at night. Here’s how to make them:
Makes 16 pancakes
- 2 cups white flour
- 2 Tbsp sugar
- 2 Tbsp flax seed (preferably ground)
- 2 Tbsp cornstarch
- Pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 cups almond milk
- 1 Tbsp apple cider vinegar
- ¼ cup vegan sour cream
- ¼ cup water
- 3 Tbsp margarine
- ¾ cup sugar
- 1½ Tbsp cornstarch
- Pinch of salt
- 6 Tbsp water
- 1½ cups blueberries (preferably fresh, but frozen works)
- 1½ tsp lemon juice
- Start by mixing all the dry pancake ingredients together in a bowl. Then do the same with the wet ones in a second bowl. Let sit for a minute or two, then combine them. Boom: pancake batter.
- Combine the sugar, cornstarch and salt in a bowl, then add the water and the blueberries and stir well.
- Break out your cast iron skillet. Fire up the stove and heat the skillet to medium-high. Add some cooking oil to lubricate the surface of the pan.
- Start pouring the batter into the skillet in ¼ cup dollops. I can fit four in my rather large skillet.
- When the top of the pancakes have had bubbles coming through for 30-60 seconds, it’s probably time to flip them. Use a spatula and lift them to see if they’re as golden as you like them, then flip them.
- Now’s about the time that you need to heat your blueberry sauce. Throw it in the microwave for 2 minutes, stir well, and then microwave for one minute at a time (stirring after each minute), until the sauce has been boiling for at least 20-30 seconds. Set aside.
- Keep an eye on those golden orbs in your skillet. Once the other side is cooked to your satisfaction, pile them high on your plate and smother them in delicious blueberry liquid joy.
Thanks to Namely Marly for the original recipe.