Growing up, it was always tradition that Sunday mornings were to include pancakes. This was sort of our treat for going to church, a pretty sweet trade-off really. Keeping with tradition, I love making these on lazy Sundays and of course, they're always from scratch, just like my dad used to make...except mine are now vegan. I made these on Sunday and funny enough, while on skype with my sister right before getting in the kitchen, she had just finished her own blueberry pancakes over on her end of the pond. You can't mess with tradition.
What you will need:
1 cup of flour
1 tablespoon of sugar
2 tablespoons of baking powder
1/8 teaspoon of salt
1 cup of soymilk/ricemilk
2 tablespoons of canola oil
1 teaspoon of vanilla extract
1 handful of fresh blueberries
1 handful of fresh blueberries
What you do (skip over the pictures):
- Pre-heat a flat bottom pan or griddle on medium heat.
- Combine all dry ingredients into a mixing bowl and gently mix together
- Add the liquids and mix until you have no more clumps
- Add blueberries, or chocolate chips work too!
- Your pan should be hot enough by now, pour the batter into 4 equal pancake shapes.
- Once you see bubbles starting to form on top of the batter, that's when you test your flipping skills and turn them over.
- They should be a nice golden color on both sides when they're fully cooked.
- Enjoy with maple syrup, fresh juice and berries.
