No other food reminds me of my childhood more than pancakes. Big fluffy pancakes that, from time to time, my dad would sometimes shape into Mickey Mouse. Pancakes weren’t pancakes to me unless they were smothered in peanut butter and maple syrup. For this weeks Meat-Free Monday I upgraded dad’s “just add water” recipe, but kept the peanut butter and maple syrup.
Pancakes
- 1 1/2 C. non-dairy milk, I used hemp
- 1 T. lemon juice
- 2 C. spelt or unbleached flour
- 2 T. baking powder
- 2 T. brown sugar
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 2 T. neutral oil, I used safflower
- 1 lemon, zest
- 6 oz. blueberries
- 1 T. vegan butter
Combine hemp milk and lemon juice. Stir gently. Set aside.
Sift together your dry ingredients, flour, baking powder, sugar, cinnamon, nutmeg. Add oil, lemon zest and hemp milk and lemon juice mixture to dry ingredients. Mix together until well incorporated. Try not to over mix.
Heat griddle, once hot melt a little butter. Using 1/4 C. measure pour batter onto griddle. Pour straight down and the pancake should spread by itself. If the pancake doesn’t spread add a little more hemp milk to thin out the batter. Once the pancake spreads and begins to bubble toss some blueberries on top and flip. The bottom should be done when it’s a light brown color. Place pancakes on a plate and cover with a clean towel until all pancakes have been made.
Serve with peanut butter or almond butter and maple syrup to dip. Enjoy!
More Megan’s Meat-Free Monday Recipes:
Megan’s Meat-Free Monday Recipes: Spanish Rice
Megan’s Meat Free Monday Recipes: Zucchini With White Bean Puree
Megan’s Meat Free Monday Recipes: Labor Day Panini’s
Megan’s Meat-Free Monday Recipes: Italian Marinara Sub Sandwich
Megan’s Meat-Free Mondays Recipes: Smokey Rosemary Popcorn
Megan’s Meat-Free Monday Recipe: Quinoa Bowl With Tahini-Lemon Dressing
Megan’s Meat-Free Monday Recipes: Spinach Artichoke Dip
Megan’s Meat-Free Monday Recipes: Zesty Orange Seitan
Megan’s Meat-Free Monday Recipes: Gazpacho
Megan’s Meat-Free Monday Recipes: Potluck Potato Salad
Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries
Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream
Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans
Megan’s Meat-Free Monday Recipes: Memorial Day BBQ
Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes
Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup
Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu
Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce
Megan’s Meat-Free Monday: Hearty Black Bean Chili
Megan’s Meat-Free Monday: Chilaquiles Con Crema
Megan’s Meat-Free Monday: Chocolate Chip Cookies
Megan’s Meat-Free Monday: Guide To Easter
Megan’s Meat-Free Monday: Choco-Choco Muffins
Megan’s Meat-Free Monday: Empanadas With Chipotle Cream
Megan’s Meat-Free Monday: Curried Cauliflower Orzo
Megan’s Meat-Free Monday Edition: Buddha Bowl
Yummm!