Saturday, May 19, 2012
Good Morning Vegans! Lemon Blueberry Pancakes
Goodness, I've been uninspired to try new recipes lately. Commuting, fatigue, a nasty head cold, random cravings, blarg. It's all messing with me. For a while last week I wondered if I'd just come to the end of my stores of cooking inspiration. What if I've just cooked everything I'm ever going to cook, I thought. What if it's repeats from here on in?
Luckily, I kept thinking about pancakes. Or maybe the baby has some kind of maple syrup deficiency and was sending me signals so I could rectify that particular problem. Regardless, I surprised myself by putting together a brand new pancake recipe this Saturday morning.
These pancakes were fluffy and flavourful. They incorporate a bit of whole wheat flour without feeling like heavy, hippie, healthfood pancakes. And the combination of blueberry and lemon is always a winner. If you like it a whole lot, you could just stay in the kitchen and make this cake. And eat it. All by yourself. Not that this is what I'd do, or anything.
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tbsp ground flax seeds mixed with 6 tbsp lukewarm water
1 cup regular soy milk
juice of one juicy lemon (or two not-so-juicy lemons)
1 tsp vanilla extract
1 tbsp agave nectar
3/4 cup fresh or frozen blueberries
Heat a cast iron or non-stick skillet over medium heat.
Mix the flours, baking powder, and salt together in a large bowl. Set aside.
In a medium sized bowl, mix the flax and water, then add the soymilk, lemon juice, vanilla, and agave.
Mix dry ingredients into wet, and then fold in blueberries. Don't over mix. Lovely lady lumps are just fine.
Melt a bit of margarine in your skillet and plop out the batter, flipping when the edges of each pancakes are dry.
Makes about 15 medium sized pancakes.
We ate this with watermelon and a side of tofu bacon that I marinated while I was cooking the pancakes and then fried in the dry skillet when the pancakes were done. The skillet was perfectly hot by that point and the tofu got all dark and crunchy on the outside. It was maybe the best batch of tofu bacon I've ever made.