Vegan Blueberry Pancakes

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Jam On Hawthorne

Portland | jamonhawthorne.com

 
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photo by Terry Manier
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). Delicious on their own or with maple syrup. 

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