Happy Valentines people of the Interweb! On this Valentine morning we decided to try some Vegan Pancakes. We knew it would be just us enjoying them because both our two teenage boys hate dessert type foods! What better way to start the morning, here in Southern Ontario when it’s a balmy -25 degrees Celsius with Pancakes and a loved one.
Serves: makes 6-8 small pancakes (serves 2)
Ingredients:
1 ripe banana
2/3 cup original Almond Breeze Almond Milk
1 teaspoon vanilla
3/4 cup brown rice flour or 1 cup of regular all purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup blueberries (to go inside the pancakes) a few teaspoons coconut oil, for the pan Strawberries and strawberry chia jam for serving Maple syrup
Method:
In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand – you want it pretty liquified).
In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.
Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a ¼ cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat. (check the first one to make sure it’s done in the middle, if not, you may need to reduce heat to low and let it cook a little bit longer).
Serve pancakes warm with strawberries, strawberry chia jam and maple syrup.
You can serve with any fruit or your favorite toppings.
For the Strawberry Chia Jam recipe please follow the link.
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