This is a recipe I created by combining two different pancake recipes from the cookbook Vegan Planet. I made the recipe years ago, but ever since then my husband has perfected it. He wakes up on Sunday mornings with our son, and together they make a big batch of blueberry-banana pancakes for all of us to enjoy. We refrigerate the remaining pancakes, and reheat them in the toaster for multiple breakfasts during the week.
This recipe is for 10-15 pancakes because it lasts us all week. You can half the recipe for a smaller batch.
Dry ingredients
3 cups unbleached all-purpose flour
3 Tbl. of organic sugar
2 Tbl. baking powder
dash of salt
dash of cinnamon
dash of nutmeg
Wet ingredients
2 1/2 cups almond milk
5 strawberries
1/4 cup blueberries
1 banana
dash of vanilla
In a large bowl, combine the dry ingredients and set aside.
In a food processor, combine the wet ingredients.
Add the wet ingredients to the dry and mix well.
Cook on medium heat (this is the ONLY time we use a non-stick skillet)
When bubbles come through and they are golden brown, they're ready!
Top with Earth Balance buttery spread and maple syrup.
Enjoy!
This recipe is for 10-15 pancakes because it lasts us all week. You can half the recipe for a smaller batch.
Dry ingredients
3 cups unbleached all-purpose flour
3 Tbl. of organic sugar
2 Tbl. baking powder
dash of salt
dash of cinnamon
dash of nutmeg
Wet ingredients
2 1/2 cups almond milk
5 strawberries
1/4 cup blueberries
1 banana
dash of vanilla
In a large bowl, combine the dry ingredients and set aside.
In a food processor, combine the wet ingredients.
Add the wet ingredients to the dry and mix well.
Cook on medium heat (this is the ONLY time we use a non-stick skillet)
When bubbles come through and they are golden brown, they're ready!
Top with Earth Balance buttery spread and maple syrup.
Enjoy!
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