blueberry pancakes

I just realized for a blog named "Sunday Morning Banana Pancakes" it is lacking in the pancake recipe department. The thing is, Sunday is the day we enjoy our pancake tradition and unplug from the rest of the world. So photographing our Sunday Pancakes is not a priority, eating them and drinking tea or a champagne cocktail is - yes, we have our priorities straight.

Since I had the week of Thanksgiving off my normal routine was out of sorts - I figured why not take a bit of time to snap a few quick picks of our Sunday Pancake breakfast. I can't recall what in the world Justin was doing. I do know he was busy working on one of his side projects which means he was impatiently waiting for breakfast to be served. This means I didn't feel rushed to get the photos taken in record time, all of this equals happy, stress free peeps on Sunday morning.

Each Summer in August we go blueberry picking - 5lbs of wild blueberries doesn't sound like a lot (well too me it doesn't since I was bound & determined to pick 20lbs worth), but trust me it is. 5lbs will get us through the winter season until the next batch of blueberries are ready to pick. Often times we alternate between blueberry, chocolate chip or banana pancakes- always with a side of tempeh bacon.

Justin and I can polish off our fair share of pancakes - this recipe keeps us both full well past lunch with leftovers for Justin the next morning. If you have little ones, this recipe will definitely make enough for 4.

What is your favorite Sunday morning breakfast? Are Sunday morning's a family tradition, have weekend breakfast' always been a tradition?

Blueberry Pancakes

serves 4 people or 2 very hungry adults

you will need:

1 3/4 cups spelt flour

1/4 cup corn meal

1/2 cup vegan powdered sugar

1 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

2 tbsp coconut or canola oil

1 tsp pure vanilla extract

1/2 cup plain soygurt or coconut yogurt

1 1/4 non dairy milk

1 cup blueberries

vegan butter for pan frying (optional)

assembly:

in a medium mixing bowl sift dry ingredients (flour through salt) - make a well in the center and add your wet ingredients (canola oil through non-dairy milk) stir until just moistened, small clumps are okay. stir in blueberries.

heat a skillet over medium-low heat, if using butter add a small dollop of butter to the frying pan, griddle or skillet. pour a 1/4 cup of batter for smaller pancakes or a 1/2 cup for larger - cook as many pancakes at a time as your pan can easily accommodate leaving enough room to easily flip each pancake. cook until small bubbles form on the surface of the pancakes, then flip and cook for a few more minutes.

keep pancakes warm in a 170* oven on an oven safe serving platter while you prepare the remaining pancakes or cook to order serving the pancakes hot off the griddle.

enjoy with pure maple syrup!