Last night, I had a huge craving for pancakes, so we found the below recipe on VegWeb for blueberry pancakes. Besides, who doesn’t love breakfast for dinner every once and a while? The only modifications I made to the recipe were using 1/2 cup soy yogurt instead of egg replacer, omitting the vegetable oil and using a little less sugar.
Ingredients:
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup plus 2 tablespoons sugar
- 2 teaspoons vanilla
- egg replacer equivalent to two eggs
- 1 2/3 cups soymilk
- 2 tablespoons vegetable oil (if desired)
- 1 cup blueberries (frozen or fresh)
Directions:
- Combine ingredients and stir until blended. Stir in blueberries.
- Preheat and oil a pan or griddle. Pour 1/4 cup of batter into pan and cook until the edges are dry. Carefully flip the pancake over and cook until golden.
The pancakes turned out light and fluffy and full of blueberries! It’s a great way to sneak in some extra fruit. We topped ours with a little maple syrup, powdered sugar, almonds and fresh blueberries…mmmm!!
What’s your favorite food to eat when you make breakfast for dinner?
