LRBC Little Known Fact #13

It's not all eggs and butter at Little Red Bike Cafe. For instance, check out these Vegan Flax-Blueberry Pancakes. Who can't get down with these?

Flax-Blueberry Pancakes
serves 4

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons sugar or natural sweetener (we like agave)
1/4 cup water
2 tablespoons ground flaxseeds
1 ¼ cup soymilk or other dairy-free milk
1 teaspoon vanilla
2 tablespoons coconut oil
3/4 cup fresh blueberries or frozen, thawed


In a large bowl, combine dry ingredients and set aside.

In a blender, combine flaxseeds and water and blend until thick, about 30 seconds. Add soy milk, vanilla, and coconut oil and blend until smooth.

Pour wet ingredients into dry—mix until just moist. Fold in the berries.

Preheat the oven to 200 degrees F. Heat a lightly oiled griddle or large non-stick skillet over medium heat. Drop about 3 tablespoons of the batter onto the preheated pan. Flip over when each pancake begins to bubble on top, about 2 minutes. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes.

Serve with vegan buttery spread (if desired) and maple syrup.


Anonymous said...

Thanks for the recipe! How much flax? And whole seeds or already ground?


Ali and Evan said...

D'oh! Thanks for catching that one! Consider it fixed: It's two tablespoons ground flax, though I also like to add a bit of whole flaxseeds to the batter for an extra nutty flavor.