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.
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!
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