Light and Fluffy Vegan Pancakes

Sometimes there’s nothing better to soothe a winter’s soul than Light and Fluffy Vegan Pancakes. In the spirit of tradition, they can be eaten for breakfast, but why stop there? They make a great after-dinner sweet treat, but even the “light” variety of pancakes can leave you feeling a bit heavy. So you know what? Forgo the dinner and go straight to the pancakes as your evening meal. Breakfast for dinner, that’s what I say!

A delicious stack of pancakes with blueberry sauce

It’s not as if I’m the first person to invent pancakes for dinner. But still the idea of it sounds so thrilling. Don’t you think?

Blueberry sauce is illuminated by the morning sunlight

It was a recent reader who pointed out that I hadn’t yet posted a pancake recipe. I’m from Missouri which is otherwise referred to as the “show-me” state. That means we have to see things for our own eyes so I quickly did a search and found out she was right. No pancakes? That had to be resolved…and quickly.

Besides, we’re stuck in a the middle of “snowmageddon” here. I can’t think of anything that works better than pancakes to lift the winter blues. Well, except for hugs from your kids, and lovin’ from your honey. But you know what I mean!

Four or five pancakes stacked high with melted margarine

For most of my life I ate the processed variety of “imitation” maple syrup. It was simple, easy to find, and cheap. What could go wrong with that formula?

Taste buds are funny things. They’re like the rest of our body, they change over time. I, for one, am happy about that! But it means that today we wouldn’t think about eating pancakes without real maple syrup!

The thing is, I went straight into pancake making mode without checking to see if we had any maple syrup. The look on my daughter’s face when she threw open the refrigerator door and studied hard for a minute told me everything. We were out. And the snow-covered roads were not conducive to a quick trip to the store.

Necessity is the mother of invention. That’s what my mom always says!

Moms are never wrong. Right?

A favorite combination - blueberry sauce and vegan pancakes

When life hands you a fridge with no maple syrup, make blueberry sauce. That’s not something my mom ever said, but I think it’s still right as rain!

 

Light and Fluffy Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons ground flax seed
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups soy or almond milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup vegan sour cream
  • ¼ - ½ water
  • 3 tablespoons margarine, softened
  • Blueberry Sauce (see recipe below)

Directions

  1. In a medium-size bowl, combine the dry ingredients and give them a stir.
  2. In a separate medium-size bowl combine the soy or almond milk, apple cider vinegar and sour cream. Give it a good stir and let it sit for a minute.
  3. Pour the soy/almond milk mixture into the dry ingredients and stir until just combined. Having things a little lumpy is alright.
  4. Add 1/4 cup of water and the softened margarine and stir the ingredients together.  I like my pancake batter a little on the runny side so I added more water to mine to get it to the right consistency. Remember, you can always add more water as you go if the batter gets too thick.
  5. Place a skillet on your stove and raise the heat to medium or medium-high. Spray the skillet with vegetable cooking spray.
  6. When the skillet is hot enough, pour about 1/4 cup of pancake batter in a circle. You can use the bottom of the measuring cup to even out your circular pancakes…if your’e into that kind of thing. I’m usually able to get 3 pancakes per skillet. Let the pancakes cook until you see bubbles forming on the top-side batter. That is a sign that your pancakes are ready to be flipped. Turn them over carefully and cook the other side for another minute or two until they’re done.
  7. Note: I prefer using cooking spray. If you’d like, you can use cooking oil in place of the vegetable spray.
  8. Place finished pancakes on a baking sheet and keep that in a slightly warmed oven while you finish the rest of the pancakes.
  9. Top with margarine and Blueberry Sauce

 

Blueberry Sauce

Ingredients

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • ¼ cup water
  • 1 cup blueberries, fresh or frozen
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon peel, finely grated (if available)

Directions

  1. Combine sugar, cornstarch and salt in a microwave-safe dish.
  2. Stir in water and follow that by adding blueberries. Stir it gently to combine.
  3. Cover with vented cover and microwave on high for 3 1/2 – 5 minutes until it has boiled about 1 minute. I do this in one-minute intervals, stirring gently (and carefully) in between.
  4. After the sauce has thickened, carefully remove the hot container from the microwave and allow it to cool for a bit before stirring in the lemon juice and peel.
  5. Pour over pancakes, vegan ice cream, cake…you name it!

 

Enjoy!

Posted 2 years ago by Marly on Thursday, February 28th, 2013 · Permalink

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12 Responses to Light and Fluffy Vegan Pancakes

  1. I would much prefer a sauce like this than maple syrup. Looks great, Marly!

  2. Oh that blueberry syrup is killing me!

  3. I never get tired of pancakes. Ever.

  4. Pancakes are the absolute favorite breakfast treat for my boys and my oldest son would go crazy over that blueberry sauce!

  5. Any time I’ve gotten pancakes at a restaurant and they have fruit sauces for their pancakes I always choose that over maple syrup. This blueberry sauce looks awesome.

    • Well, I do like me some maple syrup, but if that’s not available I’m all for fruit sauces. Yum-mee!

  6. What a pretty stack of cakes! I much prefer a blueberry sauce of maple syrup – yours looks so delish!

  7. These really do look light and fluffy. Yum!

  8. Made these for dinner tonight… They were so delicious!

  9. These are gorgeous!! This is exactly what I would like for dinner. In fact I’ve always been a huge fan of breakfast for dinner, and sometimes even dinner for breakfast when it’ veggie pizza or lasagna!

  10. Light and fluffy is always left behind in most of the vegan pancake recipes I’ve tried and I am so grateful to have found your recipe. The blueberry sauce will probably be hidden to be consumed via spoon solely by me. Just sayin’.

  11. These look amazing. What would be a good substitiute for the vegan sour cream? Could I maybe use coconut based yogurt or a smashed banana?

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