Vegan Blueberry Pancakes
So why are we making vegan blueberry pancakes…Running a Catered Ski Chalet in the Three Valleys is a fantastic way of developing your culinary skills and it gives you a great excuse to try out new ideas and push the flavour boundaries. Every now and then however something happens that means you need to take yourself back to basics and really examine the ingredients you use for all of your dishes.
This happened to Danielle and I recently in the form of our first ever vegan guest! Now we have catered for a host of vegetarians, both this season and in previous years so our menu planning always includes a whole load of veggie safe dishes. Being devout carnivores ourselves it took a lot of research on the subject to make sure we were fully aware of what vegans can and cannot eat; honey for example was a massive surprise to us, as technically it is an animal product we had to source an alternative sweetener in the form of Agave honey.
Amongst some other more fancy dishes, this one was one of our favourites for the week as it is a very simple, stripped back recipe that everyone including the non-vegans loved at breakfast! Throw in some crispy Tofu and some Maple syrup in place of the Agave honey and you have yourself an all American vegan breakfast!
Vegan Blueberry Pancakes Recipe:
- 1 1/2 cups Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 2 tblsp Sugar
- 1 cup Almond Milk
- 1 tblsp Almond Powder
- 3 tblsp Veg Oil
- 1/2 tsp Vanilla Extract
Mix all dry ingredients together and make a well in the center
Mix all wet ingredients together and pour into the center of the well.
Whisk together and leave the batter to rest for 5 mins.
Preheat pan with a little oil and pour batter into small rounds. Be careful not to overload the pan. Cook for 3-4 mins on each side or until golden brown.
Serve warm with Agave sirop & Fresh Fruit! Enjoy!