Hearty Vegan Meals for Monster Appetites Publisher: Fair Winds Press © 2011 by Celine Steen and Joni Marie Newman ISBN: 1592334555

Reprinted with permission from the publisher, Fair Winds Press.

Blueberry Buttermilk Pancakes (p. 27)
Yield: Six 6-inch (15-cm) pancakes

When Joni and Celine embarked on a road trip to Portland, Oregon, Joni was on a quest to find some fluffy, delicious diner-style vegan blueberry pancakes. After being disappointed time and time again, she decided to take things into her own hands; this recipe will cook up fluffier and tastier than any pancake you've ever tried!

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons (25 g) evaporated cane juice or granulated sugar
• 1 1/2 cups (355 ml) soymilk
• 3 tablespoons (45 ml) freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 1 tablespoon (8 g) Ener-G egg replacer powder
• 1/4 cup (60 ml) warm water
• 3 tablespoons (42 g) nondairy butter, melted, optional
• 1 cup (145 g) fresh or thawed frozen blueberries
• Nondairy butter and maple syrup, for serving

Directions

In a medium-size mixing bowl, combine the flour, salt, baking powder, baking soda, and sugar. In a small bowl, combine the soymilk, lemon juice, and vanilla. It will curdle and become like buttermilk. In another small bowl, whisk together the egg replacer and warm water until foamy. Add to the buttermilk mixture. Add the wet ingredients to the dry and mix until the batter just comes together. Mix in the melted butter.

Heat a large nonstick skillet over medium-high heat. (If not using a nonstick skillet, melt a little bit of nondairy butter in the pan to prevent sticking.) Ladle about 1/2 cup (140 g) of batter into the pan for each pancake. Sprinkle a handful of blueberries on each pancake. When the batter begins to bubble, flip and cook on the other side until golden brown.

Serve immediately with butter and maple syrup.

Recipe Note

If you're serious about making your pancakes perfect, follow these in-dept directions: Preheat your pan, then melt the butter. Add the batter to the center of the pan, leaving ample room to flip. Watch the batter. When it begins to bubble and the edges start to look dry, use a spatula to lift the edge and check the color. If it is nice and golden brown then it is time to flip! Slide the spatula under the pancake, and in one quick, smooth motion, lift and flip the pancake. Make sure it lands back in the center of the pan. Lift the edge to check color after about a minute. Once golden, flip one last time, give it a press, and if no batter oozes, then the pancake is done!