Blueberry Pancakes with Bacon

Today we're sharing a delicious recipe for blueberry pancakes paired with our maple glazed bacon. Great for breakfast, brunch, or anytime you're craving a stack of tasty vegan pancakes!

      for the pancakes
      1 flax egg (1 T ground flax + 3 T water)
      3/4 c fresh ground wheat flour
      1/4 c fresh ground oat flour
      1 T raw sugar
      3 t baking powder
      a pinch or two of salt
      3/4 c + 1-2 T (depending on the consistency of the flour you grind) nondairy milk (coconut)
      1/2 c blueberries
      *if you are using this recipe as a canvas for another type of pancake (i.e., not blueberry), consider adding 1-2 T of some combination of olive and coconut oil - with the blueberries you don't miss the oil, but with almost any other type (e.g., banana and walnut, chocolate chip, etc), you almost certainly will miss the oil.

            for the compote
            1 c fresh or frozen blueberries and blackberries (or raspberries if its still spring/summer)
            1 T lemon juice
            a sprinkle of sugar
            1/2 - 3/4 c water
            1 tsp cornstarch
            for the coconut cream

            for the coconut cream
            1 can of coconut cream, chilled
            1. whisk the flax egg and let it sit
            2. grind the flour if you haven't yet - i use a vitamix, but use whatever works for you (or skip this step if you bought flour)
            3. stir all the ingredients together. add a little more milk until the batter is the desired consistency (i like pretty thick but pour-able)
            4. heat a cast iron griddle, add a little coconut oil, and pour the pancakes. add the strips of vegan bacon to the other end of the griddle.
            5. flip, remove, enjoy
            for the compote
            1. add all the ingredients to a pan (minus the cornstarch) with medium heat
            2. stir while the pancakes cook
            3. add a little cornstarch to thicken it to the desired consistency
            for the coconut cream
            1. add the thickest cream to a chilled bowl (using a chilled bowl will help the cream hold its consistency)
            2. whip it - either a whisk or beaters. or just a spoon if you feel lazy and hungry
            3. assemble and enjoy :)
            1 comment

            By Jo Rena Lunde, on

            Thanks for sharing the pancake recipe. I will periodically look for more in the future. :)

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