Saturday, May 18, 2013

Blueberry Granola Vegan Pancakes

These power packed pancakes will make your morning bright and delicious! I don't normally spend a lot of time on breakfast... and I'll be honest, pancakes are a labor of love. You've got to make them one at a time, and wait around the stove to flip before they burn. They are so particular and needy... but well worth the work. What I do is preheat the oven to 250º, and place my done pancakes onto an oven safe plate, while my others are cooking on the stove. This way, they all stay hot and I can serve the morning treats all at once. 


I am not particularly good with following recipes (don't read too deep into that statement). I love cookbooks, but I will normally look at the pictures, and skim a recipe that interests me, then wing it and likely add my own flair. For these pancakes, I used the base of Fran Costigan recipe for Cornmeal Banana Walnut Pancakes, featured in the Crazy Sexy Kitchen cookbook. 




Blueberry Granola Vegan Pancakes
by Sarah Farsh May 18, 2013. Adapted by Fran Costigan's Cornmeal Banana Walnut Pancakes.
  • 1/4 cup medium grind, organic cornmeal
  • 1/4 cup oats
  • 1/4 cup no sugar added, dry baked granola (or granola of choice)
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 tsp pure vanilla extract
  • pinch kosher salt
  • 3/4 cup unsweetened almond milk, or nondairy milk of choice (you may have to add a little more)
  • 3 tbsp real maple syrup
  • 1/4 cup frozen blueberries
  • dried mulberries, pumpkin seeds and maple syrup for toppings.
  • 1 tsp coconut oil (optional, for pan)
In a bowl, mix together cornmeal, oats, granola, pastry flour, baking powder, cinnamon, and salt with a fork or whisk. Add in vanilla extract, almond milk and maple syrup and mix well. Add in blueberries, and combine. You may have to add a little more almond milk if the batter is too thick. Note: The thicker the batter, the thicker the pancakes. Heat up a medium sizes pan, and set to low/medium heat. Oil pan with coconut oil (if using), and ladle in approximately 5 tbsp batter onto center of pan. Once batter starts to bubble in the center, carefully scrape sides, and flip! Cooking one pancake takes approximately 7-10minutes total, be sure to stay by the pan to avoid burnt pancakes :)

2 comments:

  1. These look delicious! =)
    I like the idea of putting granola and oats in. How many pancakes did you get from this recipe or how many people did you feed on that?

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    1. Thank you Ines! For this recipe, I got 3 large sized pancakes for two people. We split the third one, and were stuffed. They are very dense and full of texture, so they really fill you up. I hope you enjoy as much as we did!

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