Viva la Berry!

Dear reader: breakfast is a despicable waltz of artifically fortified bran cereals.

Please consider the following public service announcement...

Pancakes are frickin' delicious,

and we hope that you'll agree.


VEGAN PANCAKES VIVA LA BERRY!

You will need
- 1 cup soymilk

- 1 1/2 cups flour

- 1 Tbs vegetable oil or melted margarine

- 1 Tbs baking powder
- 1 Tbs whole flaxseed

- dash of all natural vanilla

- pinch of salt, to taste
- 1/2 cup blueberries, or amount desired
- 1/4 cup pecans, or amount desired
- drizzled agave nectar

- water, to achieve desired consistency

These measurements are approximate, I really didn't pay attention when I made them. If you know what consistency pancake batter ought to have, you'll do just fine; if not, mix the ingredients indicated above and add water until your batter is a thick liquid that pours readily.

Mix flour, baking powder and salt thoroughly. In a separate bowl, combine soymilk, oil or margarine, vanilla and some drizzled agave nectar. Add wet mixture to dry ingredients and combine thoroughly, adding water if necessary to mediate consistency. Add berries, flaxseed and pecans to the mix and stir. Allow mixture to sit in the refrigerator for twenty minutes.

Prep a well-oiled cast iron skillet over medium high heat. If your oil or margarine begins to smoke, you should reduce the heat a little, but don't be too shy - adequate temperature is truly the secret to perfect (and fast) pancakes. Pour batter into the pan - because there is no egg binding this mixture together, I do not recommend making pancakes larger than 4-5 inches. Flip with a spatula when numerous bubbles form and the edges of the pancake are no longer sticky, then transfer to a large plate. Oil, pour, repeat.

Garnish with margarine and your favorite syrup for gooey, buttery yum. These are especially delicious with an all-natural blueberry syrup, or a simple drizzling of agave nectar - my personal pancake syrup of choice.


Happy breakfast. <3