May 22, 2011

Pancakes with Blueberry Sauce

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I like to make pancakes on special occasions. Double up this recipe if your cooking for more than one or two since this recipe only makes five 5 inch size pancakes.


Whisk in bowl:

1/2 cup brown rice flour
1/4 cup chickpea or soy flour
1 1/2 Tbsp sugar
1 tsp plus 1/4 tsp baking powder
1/4 tsp salt

Wisk in another bowl:

2/3 cups milk (rice, almond or soy)
1 Tbsp ground flaxseed
3 Tbsp water
1 1/2 Tbsp of vegan margarine, melted
1/4 tsp vanilla extract

Pour wet ingredients into dry and mix until combined (I use a hand blender). You can add fruit, nuts, etc.

Heat frying pan over medium heat. Using a paper towel, coat the bottom of the skillet with a thin film of olive oil. (drop some water onto the frying pan if it sizzles it hot enough) When the skillet is hot but not smoking, add 1/4 cup of batter and tilt the pain to distribute it evenly. Cook the pancake until browned around the edges and bubbled on top, around 3 minutes. Turn the pancake over and cook for 1 minutes longer. Repeat with the remaining batter; lightly re-oil the pan each time. Reduce the heat to a lower heat if the pancakes begin to stick.

When all the pancakes are cooked, cover with foil and reheat in the oven before serving. Makes five 5 inch pancakes.

Pour 1/4 of batter per pancake onto a thoroughly heated pan. I heat the pan over medium heat.


Blueberry Breakfast Sauce

1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp + 2 tsp water
1 cup fresh or frozen blueberries

In a small pot, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over pancakes.