Pancakes have become a vehicle for adding fresh fruit into a savory dinner.
We just recently made Grilled Hawaiian Pizza (which even has pieces of grilled pineapple on it), and these pancakes are a variation on the almond milk pancakes with maple roasted strawberries.
Eggs are rarely found in our house. Neither Rahul nor I eat them (not scrambled, not boiled, not friend, not in Eggs Benedict, not stuffed into a piece of toast, not on a burger, not deviled….) so when I’m baking and a recipe calls for an egg or two, I end up buying half a dozen or a dozen of eggs that will expire before I end up using them again.
This has led me to vegan baking. It’s not because I am trying to be vegan, it’s just because all vegan baking recipes will have a substitute for eggs, be it oils or applesauce or another kind of liquid. Here, I replace the egg with oil.
Blueberries were looking mighty fine at the grocery store, so I purchased one pint that I could use to jazz up the pancakes. It soaks into the fluffy pancake making it blue and sweet and tart all at the same time.
Make these almond milk pancakes but replace the egg with 2 tablespoons canola oil. Follow the directions to cook the pancakes. Serve with spoonfuls of blueberry sauce on top.
- 1 cup (1/2 pint) Driscoll blueberries, rinsed
- 1/2 cup sugar
- 1 tsp vanilla extract
- Mix all ingredients together in a small saucepan and heat over medium high, stirring to dissolve the sugar and break up a few of the blueberries.
- Once the mixture starts to boil, remove from heat and pour on top of the pancakes.
- Store leftover blueberry sauce in a sealed container in the refrigerator and serve with vanilla ice cream.