This Sweet Sunday I have a special breakfast / brunch recipe from the new Candle 79 Cookbook that is perfect for warming up on chilly winter weekends. Candle 79 is continually rated as one of the best vegan restaurants in the country, and their full color cookbook easily reflects the elegant touch and high quality ingredients that they use in the restaurant. Though the fanciful recipe titles and the beautiful photographs may make this cookbook seem a bit too extravagant for everyday use, the recipes are surprisingly simple, like the homestyle vegan pancakes in this post.
According to the authors of the new Candle 79 Cookbook, “This breakfast sensation will appeal to kids and adults alike. You’ll probably end up with extra blueberry butter, which is great to have on hand in the fridge for spreading on toast or over oatmeal. We recommend using Earth Balance spread in these homestyle vegan pancakes, which is made from a combination of vegetable oils and has a smooth, buttery texture. It is available at natural food stores and in the dairy section of many supermarkets.”
Special Diet Notes: Homestyle Vegan Pancakes with Blueberry Butter
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.
For soy-free homestyle vegan pancakes, be sure to use your soy-free, dairy-free milk beverage of choice and opt for one of the soy-free buttery spread varieties (Earth Balance has a few)
- 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
- 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.