I woke to the sound of rain this morning and birdsong…..
and the morning grew brighter and lighter from there…
easy vegan pancakes
Serves 10 – 12 medium pancakes.
If you are using frozen blueberries and you don’t like the bleeding of the fruit, pour the batter into the skillet first and then top with berries. These pancakes can be made plain without the addition of blueberries or replaced with chopped banana, raspberries, steamed apple, or whatever fruit is in season.
I like my pancakes sweet, but if you prefer less or no sweetener, just replace the maple syrup with more nut milk. If the batter is too thick or you prefer thinner pancakes, simply thin it out with a little more almond milk.
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 flours, 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. A drop of water should sizzle on the pan when it’s ready. 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, more fresh blueberries or simply with pure maple syrup.
Goodness shared by Stacey
