easy vegan pancakes

I woke to the sound of rain this morning and birdsong…..

and the morning grew brighter and lighter from there…

tips

• If you are using frozen blueberries and you don’t like the fruit bleeding, pour the batter into the skillet first and then top with berries.
• These pancakes can be made plain without adding blueberries or replaced with chopped bananas, raspberries, steamed apples, or whatever fruit is in season. 
• I like my pancakes sweet, but if you prefer less or no sweetener, replace the maple syrup with more nut milk.  If the batter is too thick or you prefer thinner pancakes, thin it with more almond milk.

easy vegan pancakes

serves 10 – 12 medium pancakes

ingredients 

¾ cup/100g whole-spelt flour

¾ cup/100g white spelt flour

2 tsp baking powder

¼ tsp fine rock salt

½ tsp cinnamon powder

1 cup/225g almond milk

1 heaped Tbsp coconut oil, melted

⅓ cup/100g maple syrup

1 tsp vanilla extract

1 cup/100g fresh/frozen blueberries

preparation 

1. Place in a large bowl the flour, baking powder, salt and cinnamon.
2. In a medium bowl, whisk together the almond milk, syrup, melted coconut oil and vanilla extract, then pour into the dry ingredients and whisk the batter until no lumps remain.
3. Fold the blueberries into the batter.
4. Preheat a large non-stick skillet over medium heat. When it’s ready, a drop of water should sizzle on the pan. Lightly grease and scoop a spoonful (¼ cup) onto the skillet. The batter should spread by itself into a circle; otherwise, help it gently along with the back of a spoon. Cook until some bubbles appear and the edge looks deeper in colour and firmer.
5. Flip and cook for another couple of minutes until golden.  Adjust the heat as needed.  Repeat for the other pancakes.  Lightly brush the skillet with oil before each pancake is cooked.

Stack and serve with coconut whipped cream, fresh blueberries, or pure maple syrup.

Goodness shared from Stacey