Prep time: 7 minutes
Cook Time: 10 minutes
About twice a year I get up and make pancakes. I’ve never had much of a sweet tooth, and Doriyan is a diabetic so we rarely eat them. However, Raf and I got a sweet deal on fresh strawberries and blueberries at the farmer’s market so it made sense to make them this morning. When I do make pancakes I usually do it on a Sunday, because I put the left overs in freezer bags, and I am off breakfast duty on Monday or Tuesday (whichever day I choose). The recipe yields about 8 light, fluffy, vegan pancakes.

You will need:

blueberries (optional)
strawberries (optional)
1 1/4 cup all-purpose unbleached flour
1 1/4 cup of water
2 teaspoons of aluminum free baking powder
2 tablespoons of organic cane sugar
oil for the skillet (I used peanut oil)

If you don’t have any blueberries or strawberries, you can skip the steps that require adding the fruit and make regular pancakes. I did. I actually made four variations of pancakes; I was feeling creative. I made plain, blueberry, strawberry, and blueberry-strawberry mixed.

Mix flour, baking powder, and sugar into a large bowl. Once you have mixed them well add the water. Mix until it becomes a batter.

Heat the oil in a skillet. Use medium heat.

Place batter into heated skillet with a spoon.

Add fruit as you wait for the bubbles to start forming in each pancake. By adding the fruit at the bottom you can see which is which.

Once the bubbles start forming flip the pancake, and cook the other side. I generally cook them until both sides are light and brown. My guys like the edges a little crispy.

I bet you are wondering: if I am 85% raw what did I eat for breakfast this morning?  I kept it simple and had an avocado and grape salad. Check it out on Instagram.


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