Now we have non-dairy butter, and I thought it was time to put pancakes on the table for the weekend breakfast.
Terry and I both like thin pancakes, so that’s what I made.
Light and fluffy.
Don’t forget coffee.
So glad that Terry just made a new batch of cold-brew.
People usually add blueberries to the pancake batter, but I like my berries fresh.
Maple syrup is a must!
The pancakes are ready!
Since these are so thin, it doesn’t take too long to cook.
And I take my homemade vegan butter out.
This is a post to show off my butter as well as my pancakes.
Can you tell this vegan butter melts perfectly?
How I take my blueberries?
And lots of them.
Almond Pancakes with Fresh Blueberries
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond meal
1 tablespoon flaxseed meal
3 tablespoon cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup grated apple
1 1/2 cup soy milk
1 tablespoon canola oil
canola oil for cooking
1/3~1/2 cup fresh blueberries
homemade vegan butter
1. Combine all the ingredients.
2. Lightly coat the griddle surface with oil. Cook pancakes for a few minutes each side.
3. Serve with fresh blueberries, vegan butter, and maple syrup.