Jam On Hawthorne

Portland | jamonhawthorne.com

photo by Terry Manier

Vegan Blueberry Pancakes 2 cups Bob’s Red Mill spelt flour 2 cups rolled oats 1 teaspoon baking power 1 teaspoon baking soda 1 teaspoon salt 1/3 cup brown sugar 1/3 cup powdered sugar ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 teaspoon cinnamon 1/8 teaspoon ground clove 2 cups Dragonfly Chai Spicy Black Tea flavor (or other prepared chai) 1 cup apple cider ¼ cup canola oil 1 cup fresh blueberries

Mix all dry ingredients in a large bowl and stir until combined. Add the chai and cider and whisk until no dry pockets of ingredients remain. Add oil and whisk thoroughly. Let sit 10 minutes. Heat a griddle or non-stick pan to medium heat. Pour ¼ cup of batter onto the griddle or pan, then top with blueberries. After about 4 minutes (when edges begin to set), carefully flip. Cook on other side until done. Check results with a spatula (these are thick pancakes, so they take a while to cook). Your vegan blueberry pancakes are delicious on their own or with maple syrup.

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