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!
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?
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!
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?
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
- 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)
- In a medium-size bowl, combine the dry ingredients and give them a stir.
- 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.
- Pour the soy/almond milk mixture into the dry ingredients and stir until just combined. Having things a little lumpy is alright.
- 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.
- Place a skillet on your stove and raise the heat to medium or medium-high. Spray the skillet with vegetable cooking spray.
- 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.
- Note: I prefer using cooking spray. If you’d like, you can use cooking oil in place of the vegetable spray.
- Place finished pancakes on a baking sheet and keep that in a slightly warmed oven while you finish the rest of the pancakes.
- Top with margarine and Blueberry Sauce
- 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)
- Combine sugar, cornstarch and salt in a microwave-safe dish.
- Stir in water and follow that by adding blueberries. Stir it gently to combine.
- 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.
- 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.
- Pour over pancakes, vegan ice cream, cake…you name it!