Well, I’m at it again: pancakes. Specifically, vegan pancakes. I woke up on Sunday morning with a serious craving and, even though G was away, I made a full batch and promptly devoured two thirds of them myself. They’re vegan, whole wheat, and low-fat…so they’re basically like eating a salad, right? Whatever you do, or however you justify eating seven pancakes in one sitting, you must make them with the blueberries and the raspberries.
Vegan Blueberry Raspberry Pancakes(Adapted from Love & Lemons)
▪ 1 ripe banana
▪ 2/3 cup unflavored soy milk (or other non-dairy milk)
▪ 1 teaspoon vanilla
▪ 1.5 tablespoons coconut oil
▪ 1 cup white whole wheat flour
▪ 1 teaspoon baking powder
▪ 1/4 teaspoon baking soda
▪ 1 tablespoon brown sugar
▪ pinch cinnamon cinnamon
▪ pinch of salt
▪ 1/4 cup blueberries and raspberries
▪ maple syrup and extra berries, for serving
Put the banana, soy milk, and vanilla in a bowl. Mash up the banana well and stir until the ingredients are incorporated. Heat the coconut oil until melted, and whisk in with the wet ingredients.
Combine flour, baking powder, baking soda, sugar, cinnamon, and salt in a separate bowl. Pour in the wet ingredients and stir until just combined. If the batter feels too thick, add a little more soy milk. Stir in berries.
Heat a pan over a medium flame, and melt a little coconut oil. When the oil is hot, spoon about 1/3 cup of batter into the pan, and flip when the bottom is golden brown. Serve with more berries and a drizzle of maple syrup.