After years of searching for the perfect vegan pancakes, we finally found this winner from Spencer’s Gap Year. Blueberries make a great addition when they are in season; other times, chocolate chips work very nicely!
- 1/4 cup rolled oats
- 1 T + 1/2 t flour or cassava
- 1/2 t flaxseed meal
- 1/2 t baking powder
- pinch of salt
- 1/4 cup + 2 T nut milk*
- 20 blueberries (or chocolate chips)
Melt a bit of vegetable shortening, vegan butter, or vegetable oil in a large iron skillet. Pulse the dry ingredients in a mini-processor until they form a coarse flour, then transfer to a small bowl. Add nut milk* and stir. Spoon out the batter in your skillet to make four small pancakes. Drop five blueberries (or chocolate chips) into each pancake, smoothing the batter over them with a rubber spatula. When the shape seems solid enough, flip the pancakes and cook for a minute or two more. Serve the blueberry pancakes with syrup and a pat of Miyoko’s butter; with chocolate-chip pancakes, try peanut butter and raspberry or strawberry jam. (For gluten-free pancakes, simply use cassava flour instead of wheat flour.) Serves 2.
*You can make your own nut milk easily in a Vitamix: Combine 8 ice cubes, 2 cups water, 1/4 cup nuts (walnuts are a good choice for omega-3s), 4 plump Medjool dates, and 1/4 teaspoon vanilla extract. Add 1 tablespoon cashews for extra creaminess; you can also add flaxseeds, chia seeds, and shelled hemp seeds (about 1/2 teaspoon each) for extra flavor and nutrition.
Vegan in Place 