Blueberry Muffin Pancakes

One awesome thing about eating vegan is that you can eat as much as you want…even for breakfast!!!  Try out this breakfast addition and let me know how it comes out!

Ingredients (double and triple these ingredients if you cooking for more than just yourself):

1 tablespoon agave nectar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon vanilla extract
½ cup almond milk (unsweetened is better for you and this dish)
½ cup whole wheat flour or unbleached all purpose…plus 2.5 tablespoons flour by itself
¼ cup blueberries (they can be fresh or frozen)
2 tablespoons raw sugar
1 flax egg (1 tablespoon flaxseed meal plus 2 tablespoons of water)
1 tablespoon earth balance (melted)..plus 1 tablespoon not melted
pinch of salt
extra virgin olive oil (for cooking cakes)

Directions:

1.  Preheat oven to 350 degrees F. Prepare streusel by combining raw sugar and the ½ cup flour in a big bowl and then adding melted Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.  BY THE WAY, in baking, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

2.  Next, get you a large pan and turn up the heat….don’t get it smoking hot but hot enough.

3.  To the same large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined. 

4.  Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.

5.  Lastly, cook that bad boy!  Hehe Add the oil (lightly) to pan and measure out your pancake.  Add the streusel on top which is the BEST part and flip when you see bubbles coming through the cake.  I mean come on you know what to do after this part.

LOVING FOOD IN PEACE...

-That VVV.