Vegan Blueberry Pancakes


Pancakes are one of my favorite foods, second only to breakfast cereal. It's kind of strange that my two favorite foods are in direct competition with each other, but it just means that breakfast is always a treasured part of my day. This Sunday morning, hubster and I slept in until almost 11:00am and it felt amazing. We had been up late Saturday night watching the Tom Hanks movie from the '80's called "The Money Pit", and I highly recommend watching it for some true laughs and escapism if you're into that sort of thing. After that lovely experience, Sunday brunch seemed like the right way to continue living our best lives. When I opened the fridge for brunch inspiration, the fresh carton of blueberries and high-quality "robust flavor" maple syrup were both screaming BLUEBERRY PANCAKES at me; how could I resist?

I answered the call and got out Chloe Coscarelli 's cookbook to find her recipe for pancakes. I love this recipe but I don't use the cinnamon or salt so I have adapted it slightly. But generally, I follow Chef Chloe's masterful instructions for light and fluffy vegan pancakes (all hail Chef Chloe!). In the past we've added chocolate chips, banana slices, fresh or frozen blueberries, and lots of other toppings/add-ins to jazz up our Sunday morning pancakes. This time, we were excited for the blueberry rendition!



Instructions
This recipe couldn't be simpler, or more pantry-accessible. I started with a cup of flour and a tablespoon of baking powder. Then in a separate bowl, I mixed together 3/4 cup water and 3 tablespoons of maple syrup. Next I added the wet ingredients to the dry ingredients and whisked until there were no more lumps. After transferring the batter to a pouring-friendly measuring cup, I poured about 1/3 cup at a time onto a pre-heated skillet (medium-high heat) and added 4-5 fresh blueberries to each bubbling pancake. Once the bubbles slowed to a near stop, I flipped each beautiful cake to reveal the perfect golden browned side and cooked for maybe 1-2 minutes more. To keep the cakes warm while you continue the batch, I recommend keeping them in a warm oven on a cookie sheet. To serve, we added dairy free butter (we use Earth Balance), more fresh bluebs, more maple syrup, and a gorgeous steaming cup of coffee. That's what I call heaven on earth.


Ingredients
1 cup flour
1 Tbsp baking powder
3/4 cup water
3 Tbsp maple syrup + more for serving
Fresh blueberries
Dairy free butter (optional)

Serves 2 brunchers!




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