Whether you are vegan, cooking for friends and family who are vegan or just run out of eggs and cow’s milk, this is a fantastic pancake recipe. A friend posted it on her family blog a long time ago and I filed it in the back of my brain because I love pancakes and love trying out new recipes. Then when another friend recently switched to a vegan diet in efforts to help alleviate some medical issues she is having, it made me think of this recipe. I had to google vegan pancake recipes until I found the one I thought it was the suggested recipe. I tried it and loved it. You can hardly tell the difference. The cinnamon really comes through which I just loved. This rivals my favorite regular blueberry pancake recipe which I used to make all the time. I probably make this one once a week now. I altered the recipe slightly by using whole wheat pastry flour and added blueberries. So if you need to cook breakfast for someone who can’t eat dairy or eggs, you have a great recipe!
This is the key to making these light and deliciously healthy vegan pancake- whole wheat pastry flour. It is my favorite flour to use in waffles, baked goods, breads, pancakes, etc. It definitely has a lighter texture than regular whole wheat flour.
I have had problems finding this flour before so you might want to check your grocer with the best health food section. I have yet to make these with any other flour but feel free to substitute what you have. I am sure you could use gluten-free all purpose flour too if you need to make these gluten-free.
I seem to have a constant supply of blueberries in the house because they’re so inexpensive right now. I did try these plain and they were great, but even better with the blueberries and slicing up one or two bananas into the batter would also be yummy (my second favorite pancake after blueberry). Sometimes I make these for the kids’ lunch. Easy, healthy and delicious! I don’t usually figure out nutritional info on recipes because it is very time-consuming but my husband wanted to know how these compare to cereal. I did the math and each pancake has 2.5 grams of sugar (excluding natural sugar in blueberries) so depending on how many you eat, how much syrup you add (they don’t need much at all especially when you use the blueberries which create a little syrup of their own when they are warm), this breakfast can easily run you less or the same sugar as a bowl of cereal. Just in case you were wondering….
Moving on to meal planning. If you currently don’t give your meals a thought during the weekend, I suggest by Sunday afternoon, you jot down a few things you want to make. I can’t stress enough how helpful it is to have a plan; it will most certainly cause you to eat more healthfully throughout the week. When you’re hungry and aren’t prepared to cook, the drive-through or take-out restaurant looks a lot more appealing. If you have a super busy schedule, try out some easy recipes like this pancake one- serve it with fruit and scrambled eggs and there is little stress involved.
Menu for the Week of July 31st
Tex-Mex Calzones, Salad with Grilled Corn
Shrimp Caesar Salad (didn’t get to this last week), Bean & Cheese Tacos for Kids
Summer Lemon-Vegetable Risotto, Green Salad
Chicken Soft Tacos, Guacamole, Slaw
Lasagna (haven’t made one in ages- not sure what kind), Green Salad
Take-out or Homemade Pizzas
Vegan Blueberry Pancakes
1 1/4 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 Tablespoons vegetable oil
1/3 cup water
1 1/4 cup soy milk (or sub milk of choice)
1 teaspoon vanilla extract
2 Tablespoons pure maple syrup (use the good stuff)
1 1/4 cup blueberries, washed and free of stems
1. Mix together all the dry ingredients. Mix together wet ingredients in a separate bowl. Combine wet to dry and stir until just combined. Don’t overmix.
2. Fold in blueberries. Let mixture sit while you heat your non-stick griddle or skillet on medium heat.
3. Coat griddle with cooking spray and using a 1/3 cup measuring cup pour batter onto pan. Cook for a few minutes until bubbles start to form and under side of pancake is lightly browned. Flip and cook another minute or two. Keep on plate in a warm oven until all the pancakes are done. Yield: 10 pancakes.
Recipe modified from Vegan with a Vengeance