That's right, I said it. These are perfection.
I've been trying for a WHILE to master the perfect pancake, and by golly I think I've done it.
The fluff factor of these bad boys are on point and the lemon and blueberry give them just the right amount of freshness.
Ohmygoodness. They are everything that is right and good in this world.
Whoever said vegan food is lame? These taste EXACTLY like the buttermilk pancakes I remember as a kid.
Make them. Do it. You can thank me later.
Recipea:
Makes 3 large pancakes.
Prep time: 10 mins | Cook time: 15 mins
3/4 cup flour
2 1/2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 teaspoons apple cider vinegar
3 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon zest
1/2 cup unsweetened almond milk
Big ol' handful of blueberries
3 teaspoons vegan butter
In a medium bowl, sift together dry ingredients.
Add lemon juice and apple cider vinegar. There'll be a fizzy reaction with the baking soda (ooh, science!).
Add the vanilla extract, lemon zest, and almond milk and stir until just combined.
Fold in the blueberries (however many you like).
In a preheated medium pan over medium-high heat, melt 1 teaspoon of the butter and pour 1/3 of the batter onto the pan, forming a large pancake. Let cook for 3-4 minutes, or until bubbles begin rising to the surface and popping in the center of the pancake. Flip and let cook for 1-2 minutes on the other side. Remove and set aside. Repeat this until you're done with the batter (there should be enough batter for about 3 large pancakes). Top with some more fresh zest and blueberries, maple syrup, and/or maybe even a little powdered sugar. Eat your heart out :]
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