Homestyle Vegan Pancakes with Blueberry Butter
Prep time
Cook time
Total time
Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Rita Maas.
Author: Joy Pierson, Angel Ramos, and Jorge Pineda
Serves: 4 servings
Ingredients
- 1 cup Earth Balance Natural Buttery Spread, softened
- ½ cup fresh blueberries
- 1½ cups unbleached all-purpose flour
- 2 tablespoons baking powder
- ¼ cup sugar
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 tablespoon Ener-G Egg Replacer
- 2 cups plain soymilk or dairy-free milk beverage of choice
- ¼ cup Earth Balance Natural Buttery Spread, melted
- 1 teaspoon vanilla extract
- Fresh fruit, for accompaniment
- Maple syrup, for accompaniment
Instructions
- To make the fruit butter, put the softened buttery spread in a blender. Add the blueberries and process until well incorporated. Store in the refrigerator until ready to serve.
- Put the flour, baking powder, sugar, salt, cinnamon, and egg replacer in a large bowl and stir to combine.
- In another bowl, whisk together the soy milk, melted buttery spread, and vanilla and add to the flour mixture. Stir until just combined.
- Spray a large nonstick sauté pan with canola oil cooking spray and heat the pan over medium heat.
- Drop large spoonfuls of batter into the pan, leaving room for the pancakes to expand.
- Cook until the bottoms are golden and bubbles are popping to the surface, 1 or 2 minutes.
- Flip the pancakes and cook the second side until golden.
- Repeat with the remaining batter.
- Serve with the fruit butter, fresh fruit, and maple syrup.
Nutrition Information
Serving size: 4 servings
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/homestyle-vegan-pancakes-blueberry