Okay, so I am a huge fan of Portlandia. It’s weird, just like Portland. Sometimes the show makes me laugh, and sometimes it leaves me scratching my head, but either way I enjoy it. For those of you who haven’t seen Portlandia, here is a taste of the quirky humor: Vegan Portlandia
But why am I even talking about Portlandia? Because they had a Brunch Special that made me really want Marionberry Pancakes. You can watch a peak here: The Brunch Special
Anyway, I wanted Marionberry pancakes in the worst way, so I had to figure out how I was going to get some. I have tried a lot of vegan pancake recipes, but many of them end up flat and thin, and that wasn’t going to cut it. Like Bobby Flay said, the pancakes needed to stand up to giant
black berries marionberries. I looked around on Pinterest, and found a recipe that looked like it would work. Recipe by Andrew Olson at One Ingredient Chef here: The Perfect Vegan Pancakes
I got everything I needed including giant blackberries. Then I started thinking how much I like Blueberry Pancakes, so I got a pack of those, too. Then I set about making myself pancakes while Bruce teased me about watching too much Portlandia. I followed the recipe, with one exception. I used my egg replacer instead of the ground flax. I think it makes for a smoother batter. Also, I am a bit lazier than he is when mixing, so my recipe has less steps. You can follow the link for the original recipe or use mine below. Either way, they will be great.
Once your batter is mixed, but not over mixed (this is important, you don’t want tough pancakes), fold in your berries. You don’t want crushed berries or blue batter. Get your pan nice and hot before trying to fry your batter, or your pancakes will be weird and soggy. Also, you will want plenty of oil on your pan. I use coconut oil in my pan when making pancakes (and french toast). I love the flavor and crispiness I get around the edges from the coconut oil.
I am so glad I found this recipe. I haven’t used another pancake recipe since. I even send it ahead to any Bed and Breakfasts we stay at when they can’t figure out what to make for me. They really are perfect pancakes. NO ONE will know they are vegan unless you tell them. The vegan buttermilk created with the combination of the almond milk and apple cider vinegar really gives these pancakes the taste and texture of your grandma’s buttermilk pancakes. They are light and fluffy, but strong enough to hold up to the berries.
Look at how pretty those pancakes are! To add a little extra crunch and beauty, top with pepitas, fresh berries, and a generous serving of maple syrup.
- 1 cup flour (all-purpose or whole wheat)
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon Bob’s Red Mill Egg Replacer
- 1 cup + 1 tablespoon non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil
Combine dry ingredients (including egg replacer). Mix milk, vinegar, and oil together. Add wet ingredients to dry ingredients without over mixing! Fold in berries.
Fry on a hot pan greased with coconut oil until golden brown on both sides. Top and Serve.
PS. Sometimes when I make berry pancakes, I don’t put the berries into the batter until I have already ladled the pancake onto my hot pan. I just drop them right on top of the wet batter while it is in the pan. I like this method, because I can control how many berries go in each pancake and also make sure they are spread out across the whole pancake. Last but not least, I don’t end up with blue pancake mix which often happens if I am not careful enough when adding them to the entire mix.