I’ve been craving pancakes like a frickin’ mad woman lately! Luckily, I always keep my cupboards stocked with panky (and cake, muffin, brownie, cookie, etc.) ingredients. I also happen to have a ton of berries (blueberries, blackberries, and strawberries) on hand, so I came up with this yumsie berry batter which yields the BESTESTEST pancakes (no joke) I’ve ever laid taste buds on! I threw a lil’ coconut whipped cream in the mix, and realized this delectable treat would be perfect for celebrating the 4th of July, too! Enjoy!
What you’ll need:
- 1 3/4 cups flour
- 1/4 sugar
- 1 1/2 tbsp. baking powder
- 1/4 teaspoon salt
- 1 1/2 cups non-dairy milk
- 1 1/4 cup blueberries
Variety of berries for toppings, Earth Balance or coconut oil, maple syrup, and coconut whipped cream
DIY Coconut Whipped Cream
Either refrigerate a can of organic coconut milk or place it in the freezer for an hour. This step is crucial.
After taking your chilled can of coconut milk out of the fridge, turn the can upside down (so all the coconut liquid is at the top), and open it with a can opener. Drain the water at the top of the can until you’re left with straight up thick, creamy, coconutty goodness. Plop that ish in a blender, add a teeny bit of stevia (to taste), vanilla extract (to taste), and some berries (for a bit of color, if you wish), and process until fluffy and whipped.
Directions for pancakes:
Mix all of your dry ingredients, and then slowly add in your non-dairy milk until blended. Gently fold blueberries into the mix.
Over medium heat, scoop batter onto oiled skillet and cook until edges start to brown (~3 minutes), then flip and cook for an addition 3 minutes. Go nuts with tons of maple syrup, berries, and whipped cream, and EAT UP! xo
Filed in: vegan food