Vegan Whole Wheat Blueberry Pancakes

I was in bed at 9:30 p.m. last night! I put both kids down and then laid down for a bit, thinking I would just close my eyes for a second and then go wash the dishes, but it did not happen quite like that.

We had an amazing southern meal for dinner: fried okra with lemon mayonnaise, frog more stew (spicy cajun sausage, shrimp, potatoes, corn, and old bay), and chess pies with blueberries. We cooked the meal ourselves , which always leads to me ask my hubby why we even bother eating out.

It was after this wonderful dinner that we ended us asleep before 10 p.m. Sometimes I have no idea how tired I am until my head hits the pillow. Having two kids is definitely more energy and time consuming than having one.

Still, I try to enjoy the little things, like making blueberry pancakes on Saturday morning, and sitting around the kitchen table in our pjs watching those little hands and faces get sticky with maple syrup. It’s moments like those that I know we are making wonderful memories for our children that inevitably will be associated with the aroma and flavor of fluffy blueberry pancakes. What are some of your favorite food memories?

Find more great family recipes at Dora's Table.

Whole Wheat Blueberry Pancakes

Yield: 8-10 pancakes

Time: 20 min.

Ingredients:

Flour, all-purpose	1 cup
Flour, whole wheat	½ cup
Baking powder	3 ½ tsp.
Salt, kosher	1 tsp.
Sugar, granulated *	2 tbsp.
Almond milk	1 cup
Vinegar, apple cider	2 tsp.
Flaxseed, ground	1 tbsp.
Water	½ cup
Canola oil	3 tbsp.
Vanilla, extract	½ tsp.
Blueberries, frozen	1 cup

Preparation:

Sift flour, baking powder, sugar and salt into a large bowl.
In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
Let rest for 10 min.
To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
Flip and cook pancake on other side for 3 more minutes.
Serve with maple syrup.

Chef’s Notes:

The granulated sugar can be substituted with 2 tbsp. of maple syrup or 1 ½ tbsp. of agave nectar. Recipe adapted from Puffy Pillow Pancakes by Isa Chandra