Blog #17 for the vegan MoFo 2010 challenge!
I have posted about blueberry pancakes before, but felt it was time again. Before going gluten free, we used to make pancakes from scratch with wheat flour. Now that I have made the switch to gf, we buy Bob's Red Mill Pancake Mix. I prefer to make food from scratch, but it has gotten more complicated at times and it is sometimes nice to use a mix that is premade. With this mix, you just add in your favorite non-dairy milk, a little oil, and egg replacer. To make these cakes my own, I add in blueberries, chocolate chips, a dash of cinnamon, and vanilla.
The process is quite simple. You mix the egg replacer with water and mix it in with the remaining ingredients. I usually use organic frozen berries, so the mix turns a purplish blue. When the pan is nice and hot, you pour enough batter out for your first cake. Then, you let them roll.
The best part is taking them out of the pan and onto your plate to enjoy. We serve them with fresh fruit, vegan margarine, maple syrup, cut up raw veggies, and sometimes tofu or tempeh bacon. It is a sweet treat that we don't eat often, but when we do we love them!
Even if your not gf, give this mix a try sometime. It makes fluffy and rich pancakes and you would never know that they were gluten free!