By admin | January 23, 2012

BY AINE CARLIN

Weekends at our house usually involve pancakes. I couldn’t possibly contemplate making a batch during the week – I have enough trouble getting some oatmeal into me before invariably running for the train. Besides, pancakes, in my opinion, should be a treat and there’s nothing I look forward to more on a lazy Sunday than a small stack of fluffy pancakes – especially when paired with anything fruity.

Maple syrup is, of course, the classic accompaniment to pancakes and while I do love a good glug of this most delicious of pourable sugars, it’s much too expensive to be a regular inclusion on our shopping list.

Therefore, sauce improvisation has become second nature. It’s much cheaper, a smidgen healthier, and equally yummy.

And even though the weekends allow me more time to endlessly potter in my sanctuary (the kitchen!), I tend to keep prep and cook time to an absolute minimum, which is why whipping up a load of these babies mid-week wouldn’t necessarily be an impossibility.

Although I won’t be sharing this information with my husband lest I get requests for them on Monday morning!

Soy-free Pancakes with 5 Minute Blueberry Sauce Recipe

Adapted from Post Punk Kitchen’s Puffy Pillow Pancake recipe

Ingredients:
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
2 tbsp sugar
1 tsp salt
1 cup rice milk
2 tsp apple cider vinegar
1 mashed banana
1/2 cup water (opt. in my opinion)
3 tbsp canola oil
1/2 tsp pure vanilla extract
1 tbsp vegan sunflower spread

Method:

  1. Sift the dry ingredients into a bowl.
  2. Combine all the wet ingredients in another and whisk thoroughly to incorporate.
  3. Make a well in the centre of the dry ingredients, pour in the wet mixture and gradually incorporate using a spatula until everything is combined.
  4. Heat the tablespoon of sunflower in a large frying pan/skillet and pour into the batter. Whisk to incorporate.
  5. Pour approx 1/4 cup of batter into the already heated pan (keep it on a medium/high heat throughout). When it begins to bubble on top and the edges turn flip over and cook for a further minute or two on the other side. Transfer to a low/warm oven to keep warm. Crucially, never overload the pan – no more than two pancakes at a time.
  6. Repeat until all the batter has been used.

5 Minute Blueberry Sauce Recipe

Ingredients:
1 cup blueberries
1 tbsp powdered sugar
juice 1 clementine
2 tbsp agave nectar

Method:

  1. Wash the blueberries and place in a hand blender with the powdered sugar, clementine juice and blitz until smooth. Sieve the juice to remove the skins.
  2. Return the juice to a small saucepan (a milkpan is ideal) and pour in the agave nectar. Heat until it begins to bubble and then reduce to a simmer for a minute or so.
  3. Remove from the heat and allow to sit for a minute before serving.
  4. Serve pancakes with sliced banana, toasted almonds and desiccated coconut for sheer pancake perfection.

Photos: Aine Carlin

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com

For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)

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