These pancakes can be made with chocolate chips, lemon zest, blueberries, or any kind of berry! They can be topped with powdered sugar, maple syrup or anything you want! Start with this recipe as your base and experiment with any flavor combination you want!
Ingredients [Makes three medium or one very large]
1/2 cup white whole wheat flour (or you can use white flour)
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp kosher salt
1 tablespoon coconut sugar
1/2 tbs flaxmeal (can also use half a FYH veganegg)
3/4 cup soy buttermilk
1 tablespoon browned Earth Balance
Optional: toppings and fillings
Whisk together flour, baking powder and soda, salt, sugar and flaxmeal.
Prepare buttermilk according to these instructions.
Brown butter in pan on medium heat, until it smells sweet and nutty.
Add buttermilk, butter and sour cream to dry ingredients. Stir to combine but do not overstir; leave lumps.
In a medium to medium-high pan, melt Earth Balance. Add a ladle of pancake batter. Once the edges are cooked, add chocolate chips or whatever to your taste. Use spatula to push chocolate chips into batter. After 30 seconds (or a minute if you’re making one large pancake). Slide the spatula under the edges to release the pancake from the pan and flip. Cook for 30 more seconds (or minute if you’re making one large pancake). The pan and the size of the pancake makes a difference so use your judgement to tell when it is ready. I reccomend making smaller pancakes because they are much easier to handle and turn out much better!
If you like, drizzle with maple syrup and dust with powdered sugar.
Serve right away!
[The pancake pictured is blueberry and chocolate chip topped with some extra blueberries from the pan]
For lemon ricotta:
Add 1 tsp Tofutti sour cream and the zest of one very small lemon.
[Adapted from Martha Stewart]