Saturday, May 19, 2012

Good Morning Vegans! Lemon Blueberry Pancakes

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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.

Lemon Blueberry Pancakes (with watermelon and tofu bacon)

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.

Lemon Blueberry Pancakes

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.

Lemon Blueberry Pancakes Saturday breakfast

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.

J.


8 comments:

VeganBossLady said...

OMG, just what I was looking for! Looks great!

Jacqueline said...

Oh they look good. Blueberries and lemons are the perfect partners. Glad you got your mojo back :)

Mihl said...

My pregnancy also messed a lot with my ability to prepare food or come up with recipes. I am glad you got your inspiration back. These pancakes look really wonderful.

Jennifer (It Ain't Meat, Babe) said...

Thanks Mihl! That is really good to hear. Makes me less worried. :)

Lynn said...

I think I could eat pancakes every day for the rest of my life and be perfectly happy. These look delish - will add them to the pancake rotation (which already includes your oat pancakes - YUM).

Sarah B @ Bake + Bike said...

Pancakes and tofu bacon - what a combination!!

I like that you distinguished between juicy and not-so-juicy lemons :D

Liitle Sis said...

Wow. These look amazing. Have you tried replacing the AP flour with WW pastry? I keep trying to find the tipping point for fluffy pancakes and whole wheat flour...

Bibliomama said...

Wandered over here from Lynn's blog and remembered your hilarious post at BOLO a few years ago about the guy who didn't believe you about the rice. Congrats on the pregnancy. Unfortunately, having kids does sometimes put me into a state where I can't remember how to cook anything but the same four things over and over again. I have to keep reminding myself that there is a whole lot of food out there. Some of it even tastes good when not curried.