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Buttermilk Pancakes with Berry Compote Recipe (vegan)

June 6, 2010

So a couple of weeks ago I posted a quick pic of my pancake breakfast.  I’m finally posting the recipe now, since I made the pancakes again today with a small fix, and it’s even BETTER.  People don’t realize how easy it is to make really fluffy and delicious pancakes without any dairy or other animal byproducts.  So let me show you how.

“Buttermilk” Pancakes (vegan)

-makes about 12 medium-sized pancakes

Ingredients:

  • 2 cups unbleached white flour (you can also substitute 1 cup of whole wheat flour)
  • 1 Tbsp ground flax meal
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp raw turbinado sugar (or any sweeter – be sure to adjust depending on sweetness level of the substitute)
  • 2 cups non-dairy milk (recommended: soy or hemp)
  • 1/2 lemon, juiced
  • 2 Tbsp melted Earth Balance (or other butter replacement)
  • 1/4 cup water

Pancake Instructions:

1. Mix all dry ingredients until evenly blended.

2. Separately, mix all wet ingredients. If you like thicker pancakes, only add half of the water.  The lemon juice causes the milk to start curdling, which makes a give it a buttermilk texture.

3. Pour the wet ingredients into the dry mix.  Using a whisk, blend thoroughly.  It is OK if it’s a bit lumpy.  You’ll also notice that the mixture will start to bubble, slightly.

4. Heat your pan or griddle on medium.

5. Pour the pancake mix on the griddle in 3″ circles, making sure to leave at least 1 to 2 inches of space between to allow them to expand.

6. Flip the pancakes over with a spatula when the tops begin to bubble and the sides look firm.  (I also like to add chunks of banana on top of the pancake before flipping over  – thus making “buttermilk” banana pancakes!)

7. Cook for about 3-4 minutes, looking for that golden brown color on both sides.

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Berry Compote

Ingredients:

  • 1/4 cup blueberries
  • 1/3 cup strawberries
  • 1/3 cup blackberries
  • 1 1/2 Tbsp Earth Balance
  • 2 Tbsp water
  • 2 Tbsp maple syrup (Grade B Maple Syrup recommended
  • 1 tsp. corn starch (optional – for a thicker sauce)

Instructions:

1. In a small saucepan, heat the Earth Balance on medium high until it starts to bubble.

2. Add all of the Berries to the saucepan, and bring the heat down to medium.  Cook for 5 minutes.  (you can really use any combination of berries and get this right)

3. Add Water (mix in the optional Cornstarch here) and Grade B Maple Syrup. Simmer for another 5 minutes.

4.  Remove from heat and serve with pancakes.

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