Lemon Blueberry Pancakes

This is my favorite recipe for pancakes and I hope you love it too! It’s perfect for the summer due to a hint of lemon but I love it in the fall, in the winter… well, you get the picture, right?

This recipe is from the vegan ‘bible’ Veganomicon and I truly encourage everyone, vegan or veg-curious, to get this book! Their recipes are amazing, well, what else would you except from excellent chefs such as Isa Chandra Moskowitz and Terry Hope Romero. These gals have published quite a bunch of exceptional cookbooks and Veganomicon is definitely one of my favorites. But they also have a great blog, called Post Punk Kitchen with even more fantastic recipes! You definitely should check it out!!

I tried quite a few vegan pancakes before and never was super excited about them. They either turned out way too soft or just didn’t taste right. This one here was different, I fell in love right away 🙂 And you know, what’s best?! It’s not just delicious, it’s also suuuuper simple!!

Blueberry PancakesAll you do is:

Mix 3/4 cup of all-purpose flour with 1/2 cup cornmeal, 2 teaspoon baking powder and 1/2 teaspoon salt, set aside.

In a separate bowl you combine:

  • 2 tablespoons canola oil
  • 1 1/4 cup plain soy milk
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 2 tablespoons pure maple syrup
  • 1 teaspoons grated lemon zest

Then add the dry ingredients to your wet ingredients and mix, but don’t overmix it. Then fold in 1 cup fresh or frozen blueberries (I used both and, of course, fresh is best, but if you don’t have them on hand, frozen is just as great!).

Next, heat a large pan on medium high heat. If your stove needs a little more time to heat up, just go ahead and preheat your pan before you get started with your batter. It’s very important to have your pan on temperature before adding the first batch of batter!

Spray your pan with cooking spray and pour out about a 1/4 cup of batter into pan. Cook your pancakes until brown on bottom, which usually takes about 3-5 minutes, depending on your pan. Flip pancakes over and cook until both sides are brown.

While cooking the pancakes, I like to keep them warm by transferring them on a plate which I put into the oven (slightly heated. I use 200F since this is the lowest temperature my oven can be adjusted to) while I’m making the rest of the pancakes. Don’t forget to add more oil to the pan from time to time. Also, you might want to reduce the heat a little before the pancakes get too brown. You’ll notice that it’s time to do so, once the pancakes brown too fast.

When you’re done, take your pancakes out of the oven and dig in 🙂

Let me know how you liked them!!

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